|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee's drink stored above a food prep surface and in-use pot. CDI- Discarded by PIC. |
|
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 paper towel at handsink in back of kitchen. CDI- Restocked by PIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed on the steam line a prep pan of cooked chicken hot holding below 135F. CDI- Pan removed from line by PIC and reheated to 165F or greater. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed on the counter a pan of cut lettuce at temperatures above 45F. The pan of lettuce had been placed on a layer of ice (pan not submerged in ice). CDI -Pan of lettuce placed on counter around 11:00 (< 4 hrs). Lettuce to be consumed within 4 hours. PIC will instruct staff to prepare a proper ice bath and have pan of lettuce surrounded by ice. PIC also stated they may used TPHC. EHS will leave TPHC template and review procedure with PIC. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 in the walk in cooler several tightly wrapped prep pans of TCS foods cooling: shredded cheeses and salsa. CDI -by education and pans were vented by PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a cutting board in need of resurfacing/replacing (many deep grooves and cuts). |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P Observed water leaking from pipe below handsink. |