|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks and food to prevent contamination of food or utensils.
Observed employee bowl of food stored with rice inside rice cooker on front line. CDI - food relocated.
Observed frozen drink stored on top shelf above food stored in walk-in freezer. CDI - drink relocated. |
|
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 incorrect time written on dry erase board for cooked mushrooms and cabbage mix. CDI - discussion with PIC to provide time that product has finished cooking. Procedure sheet amended by REHS and reviewed with PIC. |
|
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 large batch/container of cabbage mix in cooling stage inside walk-in cooler at 56F. Product had been cooling for at least 2 hours. CDI - discussion with PIC to cool in shallower pans and smaller batches. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed multiple wiping cloths stored on counter surfaces. |
|
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.
Observed unprotected cup lips with sleeves pulled down at register area. (Sleeves were pulled up to protect cups).
4-502.13 Single-use and single-service articles may not be reused.
Observed small single service condiment cups being reused to scoop seasonings. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build-up on shelves above dish area and fan stored at back of kitchen. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P
Observed faucet leaking at meat prep sink. |