|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee washing lettuce in handsink. Handsinks to be used for handwashing only. CDI - Lettuce was rewashed in prep sink. - 1 - |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp in RIC. CDI - Storage order rearranged. - 0 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken prepped 11/22-11/24 holding between 43-46F. CDI - Food items were voluntarilly discarded by PIC. - REPEAT - - 3 - |
|
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 container of chicken, rice noodles, and tofu being held out of temperature control, with no times marked. No TPHC procedures in facility. CDI - Beginning and end times marked on food items. TPHC document emailed to PIC. - 1 - |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee restroom. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone, phone charger, and purse stored next to cooling food on prep table. Observed several employee beverages throughout facility stored on prep tops. CDI - All items moved to lower shelves, away from potential contamination. - 0 - |