|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked chicken wings/legs being held on 4-hour time without any time indication. Chicken was observed at 79*F. CDI - PIC voluntarily discarded pan of cooked chicken wings/legs |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed turkey wings thawing on push cart. CDI - PIC w/r/s prep sink and placed turkey wings inside under cold running water.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken legs/wings thawing in container of water with very little ice on drainboard of prep sink. CDI - PIC moved container to reach in cooler
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef steak thawing in container of water with very little ice inside prep sink. CDI - PIC moved container to reach in cooler. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear screen door to food establishment closed with visible light coming through from the bottom and top of door. CDI - PIC closed main door. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employee without any hair coverings. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter tops. CDI - PIC made a sanitizing container for cloths. Bleach sanitizer was measured at 200PPM |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands inside rinse compartment of 3-comp-sink. EHS instructed employee to wash hands at hand washing sink. Food employee was seen going outside to throw away garbage and came back to handle clean dishes. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observe dust and debris on a/c vents throughout establishment. |