|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cut tomatos that were in reach in unit with no date mark. PIC stated they were prepped saturday. CDI- Tomatos dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 eggs that were being held on time with no begin or end time. PIC stated eggs are held from 8-10:30 in the mornings. VR. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed employee cut and prep lettuce and place large pan of prepped lettuce directly into flip top unit. CDI- Lettuce brought to WIC to cool down. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed wet stacking of metal bins. |
|
45
|
1
|
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 damaged gaskets in reach in unit.
4-502.11(A) Maintain utensils in good repair. Observed damaged plastic bins. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed bottom of shelving over prep area dirty. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed pipe from prep sink draining into drain with no air gap for backflow prevention. VR. |