|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked thai chicken stored beneath raw beef in cold drawer beneath woks. Observed pooled eggs stored above containers of RTE sauces/dressings that were open or had cracked lids in reach in across from woks. CDI: Storage order changed to place cooked chicken in the adjacent reach in unit so that drawers only held raw foods. RTE sauces were moved to not be directly under raw pooled eggs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils (bladed equipment parts, plastic tubs, etc) soiled while stored as clean. CDI: All soiled utensils were removed from service/storage and sent for proper warewashing in dish area. |
|
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 chicken tenders holding at 47F in reach in unit near registers and lettuce cups holding at 48F in salad reach in. CDI: Both products were voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 two pans of noodles in cold drawer cooked the day before (03/25) with no date labels. CDI: Products were labelled for 03/25. |
|
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 that facility is using TPHC for foods catered to private schools, but does not have written procedures or a labelling system in place. CDI: EHS provided written procedures to PIC and PIC labelled food with TPHC stamps. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food and some female employees preparing food without hair restraints. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups by register displayed with lip contact surface exposed to potential contamination from air. CDI: Plastic sleeves pulled up to cover lip contact surfaces. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on shelving across from dish area, build up on the inner portion of lids in flip tip units around menus and velcro, and some minor food residue in gaskets along line and in back reach in unit. REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster missing half of lid. Ensure that lid is repaired/replaced. |