|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observe employee prepping dumplings with bare hands. CDI- Employee washed hands and donned gloves. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two food items in buffett area were recorded below 135F (chart). PIC stated food items at buffett table typically did not last more than one hour on table before a new batch of product was brought out. Reccomend facility consider utilizing TPHC for hot holding items. CDI- Products placed on TPHC |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed containers of chicken, pork, egg roll (with cabbage) and lo mein with no date mark. Facility is writing date on silan wrap. CDI- Date provided for products. |
|
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 salad bar containing lettuce, cut tomatos, and sushi. PIC stated all items were held on TPHC. No begin/end times observed. No written procedures observed. PIC stated times were usually written on glass. CDI- Times added. Written procudures given. VR to ensure written procedures are completed |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed handle of one scoop in product. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution was dirty. |