|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - All items, including sausage, salmon, and cream cheeses, on make unit near bagel toaster were between 49-54F. CDI- All cream cheeses that were open and held on make unit for the last 48 hours were voluntarily discarded by PIC. Salmon was discarded. Sausage was prepared within 4 hours and placed in walk in cooler. All items in reach in were placed in walk in cooler. All items on make top were placed in ice.
Verification required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Eggs and salmon stored in make unit reach in were not datemarked. CDI- PIC dated with proper date.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - One container of artichokes were date marked with 3/2. PIC states that the date marking procedure in the establishment is date of discard. CDI- Item discarded
Ensure that all staff date all TCS foods with the date of prep or the date of discard. A consistent method should be used at all times. |
|
31
|
0
|
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 - 0 pts - Liquid eggs are pre portioned into containers tightly covered. Eggs read 50F. CDI- PIC placed all eggs in ice. |
|
38
|
0
|
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. - 0 pts - All front line food employees are not wearing an effective hair restraints. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Several stacks of cups observed with the plastic lowered half way. Water cups in self service are not properly protected. Maintain the plastic cover over the lip of the cups at all times. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Make unit near bagel toaster is not maintaining food 45F or below. Repair
Freezer has severe condensation build up. Unit must be repaired to prevent any source of condensation. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair.-P - A leak observed at the hand sink near the three compartment sink. The hot and cold water in the women's restroom is not at sufficient pressure. Repair . Verification required
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - A pressurized hose with a spray gun is attached to a splitter valve at the can wash hose bibb. A back flow prevention device rated for continuous pressure is needed where the hose bibb meets the splitter valve or the water must remain off when not actively in use. CDI- Water was turned off. // The spray hose at the 3 compartment sink is below the flood rim. Item must be at least 1 inch above the floor rim of the rinse vat. Verification is required. |