|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
Repeat Non-Compliance: 2-401.11 (A) Employees shall eat, drink or use any tobacco products in designated areas where contamination of food; clean equipment, utensils and linens; single service items and single use items; or other items will not occur.
Observed employees eating on the wooden prep table over top of clean equipment and food item storage. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee dump a drink cup into handsink CDI by instruction of dumping drinks in other areas and instruction to clean hand sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed TCS foods such as chopped lettuce, cooked mushrooms, marinara sauce and sliced tomatoes at temperatures above 45 degrees in the facility. CDI by PIC discard or rapid recooling in walk in refrigerator. |
|
22
|
0
|
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 TPHC records with time of foods being recorded, but not temperature as required in TPHC agreement. CDI by instructing PIC to also record temperature. |
|
31
|
0
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed pizza sauce in a large, tall container at 45 to 46 degrees. PIC stated that it was cooked yesterday and placed in walk in for cooling in the large container. All other items in the walk in observed to be 40-42 degrees. CDI by instructing PIC to use shallow pans instead of tall containers. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Repeat Non-Compliance: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloth on a prep surface. CDI by instructing PIC in proper wiping cloth procedure. |