|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored in the dry storage area. CDI- PIC voluntarily discarded drink. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed chicken, pork, and egg rolls with no clear date mark labels. PIC stated that chicken, pork, and egg rolls were made on friday (1/3). CDI- PIC back dated items to reflect 1/3. |
|
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 uses TPHC to hold chicken. Observed a container of chicken held out on the counter with no clear start or stop times. The chicken was 68F. CDI- PIC put a start time of 11:20 on chicken. Must discard after 4 hours. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes on prep surfaces in throughout the kitchen. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C observed employee possessions stored in areas above prep surfaces in the kitchen. Place personal items on the bottom shelf. REPEAT. |