|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P Observed packaged products in grab-n-go area with no labeling or allergen declaration. CDI- labels provided while on site. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed ham sandwiches in warmer to keep warm for service at 93 F. TCS foods must be held above 135 F. CDI- sandwiches pulled from warmer, and placed on tray, and placed in walk-in for cooling. |
|
21
|
1.50
|
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 mac and cheese undated in walk-in. Observed one pan of mac and cheese dated 6/26 but PIC unsure of date pasta was boiled. CDI- discussion of date marking requirements for NC. |
|
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 employees wearing wristwatch and unapproved rings. |
|
47
|
0.50
|
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. Non-food contact surfaces of ice bins in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak under handsink. |