|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employees changing gloves between task and not washing hands. CDI- Education perfomed by PIC. Employees washed hands. |
|
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 a container of TOFU that was labeled 9/10 and 9/18. Today's date is 9/17. Container was labeled for nine days instead of seven days. Also, today's would make it day eight. CDI- Container of tofu and scallions was discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Facility does not have cream cheese listed on TPHC sheet. Also, there were not any labels on TPHC items at time of inspection. CDI- Items were discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 shrimp tempera stacked in deep container, cooling at room temperature. CDI- Shrimp tempera were unstacked, placed in shallow container, and allowed to further chill in cooling unit. REPEAT. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed tuna thawing in prep sink filled with water that was 80 F. Water was not being agitated. CDI- Cold water was turned on to cool water to 65 F and also allow for agitation. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaints floors in prep area downstairs.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash and debris from walls behind prep stations in downstairs area. |