|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw/unwashed cabbage heads stored over various RTE items in the walk in cooler. Insure that raw produce is kept separate from any ready to eat products. Do not store raw produce over top of ready to eat foods. CDI by PIC moving cabbage. |
|
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 several scoops with dried food debris underneath the metal scoop apparatus. Insure that scoops are thoroughly cleaned and inspected after cleaning. CDI by PIC replacing items for re-wash. |
|
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 facility holding a butter/margerine mix out of temperature control for bread spreading. Food product is from a case marked "Keep Refrigerated". PIC stated that they do this in the mornings so that the butter mix is easily spread on toast. EHS explained TPHC controls and emailed copy of TPHC paperwork to the PIC. EHS will complete a verification visit by 10/19/16 to verify proper procedures. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled sauce/squeeze bottles of food product unlabelled in the kitchen area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on the exterior of several repurposed mayonnaise containers. Insure that sticker debris is removed from all items during the wash/rinse/sanitize process. |
|
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 cell phones and other items interspersed throughout the kitchen. Insure these items are kept collected and orderly stored away from any food preparation areas or single use utensils. |