|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 handling and slicing whole heads of lettuce with their barehands. The lettuce was being prepared for salads. CDI-employee voluntarily discarded product. EHS explained to employee and PIC the importance of no barehand contact with ready-to-eat foods. Educated all on proper handwashing. REPEAT. If this violation continues, permit action may be warranted. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the only kitchen area handwashing sink not supplied with paper towels. CDI-Employee placed paper towels at handwashing sink. Maintain paper towels at all handwashing sinks at all times.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front area handwashing sink blocked by cart. Keep all handwashing sinks accessible at all times. CDI-Cart moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw beef and pork in walk-in cooler. CDI-Items properly rearranged. REPEAT.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above cooked chicken in reach-in cooler. CDI-Items properly rearranged. REPEAT.
EHS kept points at half due to slight improvement. EHS provided PIC will storage posters to assist educating staff. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a bag of cut lettuce, two containers of cream cheese, a box of cooked rice noodles, and two bags of cooked egg noodles stored in reach-in cooler at temperatures above 41F. The ambient temperature of the reach-in cooler was measured at 54F. PIC voluntarily discarded all products since they have been cold holding in unit since at least 07/18. Verification visit no later than 07/29 to confirm unit has been repaired or replaced. No TCS foods shall be stored in unit until repaired or replaced. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 hibachi prep top unit holding fried chicken, egg rolls, sesame chicken, and sweet and sour chicken with date mark labels of 07/19. However, staff stated products were cooked and cooled on 07/18. CDI-EHS allowed PIC to backdate product and discussed the importance of providing accurate date mark labels. |
|
41
|
0.50
|
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 three in-use knives stored between prep unit and adjacent prep table. CDI-PIC removed items to dish machine for cleaning and sanitizing. EHS discussed proper storage of in-use utensils. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of plastic forks stored directly on floor in front area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored along customer food items in walk-in cooler and reach-in cooler. EHS and PIC discussed designating an area in both coolers for employee items only. EHS advised PIC that food items need to be clearly separated from customer items. |