|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Repeat - Observed an open bag of coffee and utensils stored within hand sink area. Items must be stored away from hand sink to prevent any contamination. CDI- Items moved. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 0 pts - Observed popcorn machine in need of minor cleaning. Ensure that the equipment is cleaned properly according to procedures or manufactures instructions. |
|
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 half and half for customer use reading 50F. Employee states it is on time but item was not labeled with time or label. CDI - Item discarded.
Note: Pizzas, pasta, and sandwiches are on a 20 min time limit. If product is considered on time a procedure must go along with this product. (none on site). Product may meet temperature parameters but must be assessed. Ensure logs and time labels are always available. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed door of reach in (back area near door to entrance of target food) off hinge. Repair. / One split gasket in reach in unit (starbucks side) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed on shelving, gaskets, storage areas, and reach ins (areas include both sides). |