|
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 build-up on can opener blade. observed food debris on utensils stored as clean. CDI by wash, rinse, and sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw beef patties, pork steaks, and cheese stored in cooking area reach-in cooler (meat holder chest cooler) stored > 45F. CDI- raw beef patties, cheese voluntarily discarded by PIC. Pork steaks moved to freezer for rapid cooling to 45F and moved back to cooler. Cooler appears to have come unplugged. Cooler was 40F soon after plugging back in. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 several food items on TPHC procedure without time mark. obsevred foods in refrigeration (sausages) that were labeled as leftovers from TPHC hold. observed pizza without time mark. These items must be discarded after 4 hour time limit.
CDI- all foods on TPHC marked for time. sausages discarded by PIC. pizza discarded by PIC. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 Ambient air and water thermometers shall be accurate.-Pf obsevred cooking area chest cooler with broken thermometer. CDI added new thermometer. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 employees preparing food without hair restraints. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet tight stacked pans on the drying rack. |