|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
NO POINTS DEDUCTED
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area.
(drink discarded). |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT
4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting pink bio-film in need of cleaning.
(points not increased due to improvement) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens on prep cooler unit cold holding at 60F (over stocked). CDI entire prep cooler (top section placed on TPHC procedures). |
|
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 no time stamps for salad bar TCS foods using TIME, CDI TIME stamp provided during inspection. |