|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand soap bottles stored in kitchen hand sinks. CDI: PIC removed soap bottles from sinks. |
|
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 two knives stored as clean above prep sinks soiled with food waste. CDI: PIC sent knives to be W/R/S.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee rinse soiled knife in prep sink and re-hang on wall as clean. CDI: Education provided and PIC sent knife to be W/R/S. |
|
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 garlic/oil mix with date label of 12/15/20. PIC stated garlic was prepared 12/24/20. Facility makes product in bulk and PIC showed label on bulk container dated for 12/24/20. CDI: Education provided and PIC redated garlic for correct prep date.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed garlic/oil mix with date label of 12/15/20. PIC stated garlic was prepared 12/24/20. Facility makes product in bulk and PIC showed label on bulk container dated for 12/24/20. CDI: Education provided and PIC redated garlic for correct prep date. |
|
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 cut cabbage, raw shell eggs, and chicken wings being held using TPHC with no time labels. CDI: Education provided and PIC labeled with start and end time. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two rice scoops being held in metal insert pan in steam well with no hot water. CDI: Education provided and PIC placed rice scoops in product to keep above 135F. |
|
47
|
0
|
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 geasy buildup on vent hoods. PIC stated vent cleaning company is behind schedule due to COVID-19. REPEAT VIOLATION. |