|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. Post procedures in establishment. -0 points- |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen chicken thawing under completely submerged water with a temperature of 77F. Approved thawing methods include thawing under refrigeration, thawing under completely submerged running water with a temperature of 70F or below, or as part of the cooking process. -0.5 points- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 unlabeled containers of food products along cook line. Containers of spices and oils are labeled elsewhere in establishment. Recommend higher consistency of labeling. -REPEAT- -1 point- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of sugar stored on wheeled trolley that is less than 6 inches off the floor. -0 points- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed peeling prep surface on flip top cooler with cracks and chips. Recommend replacing with cutting board or other smooth, cleanable, durable, and nonabsorbent surface. Observed plastic containers used to hold egg rolls with chips and cracks. Recommend replacing. -REPEAT- -1 point- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips in establishment. Establishment uses both chlorine and quat sanitizers but only has chlorine test strips. A verification is scheduled by 10/30/2021 to determine if establishment is in compliance. -0.5 points- |
|
49
|
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 build up of food splash and residues on cooking equipment and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor under cooking equipment and near three compartment sink with build up of food splash and residues. Recommend higher frequency and more thorough cleaning. -0.5 points- |