|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion chopper with debris on blades. CDI- Chopper taken to 3-compartment sink to be thoroughly cleaned. No points deducted. |
|
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 eggs holding at less than 135F. CDI- Eggs voluntarily discarded. |
|
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 sliced tomatos and cut lettuce being held under TPHC. PIC stated items were prepped and immediatley put at prep line with a four hour hold time, thus they are not cooled down to 45F. Explained to PIC potentially-hazordous foods must be cooled down to 45F before TPHC starts. Also observed no written procedures of TPHC at facility. CDI- Written procedures were provided and explained to PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bread being stored on floor. PIC stated they had a delivery in that morning and the bread was not yet stored away. CDI- Bread removed off the floor. No points deducted. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed a lot of plastic bins with sticker residue stuck on them. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed some employee beverages stored on prep tables as well as employee sweater's and purses. |