|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee cutting onions for salad bar while holding onion with bare hands. CDI - employee corrected. Later, observed same employee cutting tomatoes for salad bar using bare hands again. CDI - employee again corrected. PIC will speak to staff and stress re-education regarding bare hand contact with ready to eat foods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed one sink without signage. CDI - left sign. |
|
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 facility had forgotten to date mark one bucket of hard boiled eggs. Other items were properly date marked. CDI - dated. |
|
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 tomato sauce at room temperature in small pan to left of pizza make cooler. PIC stated that employees had forgotten to masrk 4 hour time window on pan. PIC did not have written procedure. CDI - sauce replaced, inspector emsiled TPHC blank form to PIC for him to fill out and use. |
|
31
|
0.50
|
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 some cooked chicken had been bagged and bags folded shut in walk in cooler. Chicken measured 51F. CDI - bags opened for rapid chilling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans wet nested. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted/corroded racks. Remodel and replacement due soon. |
|
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 heavy grease buildup on exterior of fryer, top of door on cold holding drawers near fryer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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. Observed heavy soil buildup on hood light covers, restroom ceiling vents, floors, electrical cords above center make station, some wire racks.
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. Observed baseboard has come loose on wall to left of pizza oven. |