|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed two carafe’s with creamer held on TPHC without proper time stamps. Food employee stated they were about to take them to the back, PIC stated they are placed on time at 7 and removed at 11. CDI - Food employee voluntarily discarded creamers. (1.5) |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed numerous employees throughout facility preparing foods without proper hair restraint. REPEAT. (1) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. EHS observed container on make line holding in use cloths soiled with food debris. CDI - PIC removed sanitizer bucket from service and instructed staff to switch out all containers of sanitizer. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed missing grout in back floor of kitchen area. EHS advised to re-grout areas where missing to ensure floors are easily cleanable. EHS observed food debris beginning to accumulate in cracks.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed large amount of dust accumulating throughout back area of kitchen. Increase cleaning frequency to avoid accumulation. (0) |