|
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 one employee bottled water stored on prep surface in then kitchen. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. Observed TCS food items dated properly however observed a few food items inside flip top prep cooler with prep dates that were cut off by date labeling machine. Observed correct use by dates . PIC was able to determine and knew exactly when product was made. Significant improvement has been shown. Points were scaled back, |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 no procedures available for items held on TPHC at the breakfast buffet. CDI: TPHC sheet was emailed and printed off by PIC. Reviewed and assisted PIC with filling form out. Form was filled out during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed one plastic container stored on shelf with date label remaining with other clean dishes. |