|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle ready to eat foods such as bread and ham, directly after and while also handling raw shelled eggs without change of glove nor a handwash in between. CDI, employee corected by instruction, and removed gloves followe by a hand wash. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above ready to eat foods. CDI, PIC re-organized low boy to have raw shelled eggs stored under ready to eat foods.
PIC stated he was under the impression the eggs provided were pasteurized eggs. Eggs were marked with safe-handling instructions. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed blended tomatoes with expired date mark. CDI, PIC voluntarily discarded food.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli meats such as ham, and turkey without date markings. Deli meats were opened 2/19. Observed fruit salad, containing melon, without a date mark. Melon was cut on 2/19. Large batch was dated, but smaller batch was not dated. CDI, Foods were marked with correct date mark. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods on time at service stations. PIC provided written procedures. Observed foods on TPHC without labels clearly marking beginning and end times. CDI, foods clearly marks with beginning and end times by PIC. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salad at deli station at 48F. Salad was prepared and placed in low boy to await service. Observed salad, tightly covered. CDI, PIC moved salad to walk in to reach 45F before service. Ensure cooling methods used allow the removal of heat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with concentration less than 100ppm quat. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination throughout establishment. Ensure sleeve covers all cup lips. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good. Observed split gasket on low boy in need of repair or replacing. Improvement noted. |