|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting sink faucets when turning faucets off. CDI - advised to wash hands, dry hands with paper towel, and use that paper towel to turn the faucets off. |
|
8
|
0
|
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 no papertowels at the handsink at the bar. CDI - provided paper towels at the bar handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine was not sanitizing properly. Chlorine at 0 ppm. CDI - created chlorine solution at the 3 comp sink: 200 ppm; technician came on site during inspection to fix dish machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed product in the flip top (duck, pimento, and chicken) out of temperature. DO NOT COOL FOOD DOWN IN FLIP TOP. Cool down properly to 45F then store food in cold holding units. CDI - pulled product to walkin cooler and freezer. VR |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect date marking label for deli meats. Label had 8 day holding time (11.22 - 11.29). CDI - educated that first day of preparation is considered day 1. Label should be 11.22 - 11.28. Fixed the label. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
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 blanched fries on TIME control; facility does not have TPHC procedural paperwork nor did the facility label the 4 hr hold time for the product. CDI - educated facility about TIME control; emailed TPHC form to facility VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 REPEAT VIOLATION. Observed product individually wrapped into singular portions and tightly sealed in the cooling phase (in walkin and flip top). CDI - advised to cool in the freezer to rapidly cool products down. DO NOT COOL FOOD DOWN IN FLI P TOP/REACH IN UNITS. VR |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 0 ppm. CDI - educated PIC that sanitizer evaporates over time and decreases in concentration; advised to refill solution often throughout work day. Refilled bucket. |