|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bar handsink with ice stored inside and dish machine handsink blocked by rack. CDI items moved. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 bag of lettuce that was not labeled. CDI items labeled. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. 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 macaroni cream sauce and other sauces that were not listed on TPHC procedures. Repeat. Left TPHC handout for facility to fill out and have in house. Verification required. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.12 Reduced Oxygen Packaging, Criteria - P,PF. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf . Observed facility cool cream spinach, cream corn, chili sauce, french onion soup, and cream sauce in zip tied bags in cooler. Gave facility information for Jess to submit HACCP plan for ROP process. Until approval provided facility shall do open bag cooling or find another method to cool foods. Verification required. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C. Protect food from contamination sources not specifically noted by code. Observed facility storing food containers in direct contact with other RTE foods in prep unit. |