|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handwash sink at drive through station unaccessible. Sink was in between a wall and tea dispenser. Furthermore, the paper towel and soap dispenser on the wall prevented employees from reaching in to wash hands with easy acces. PIC stated she will talk to facility managment about clearing access to sink. VR. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Prepped lettuce in WIC was recorded at a temp. above 45F (see chart). PIC stated lettuce was prepped at around 9:30am. At 2:30pm, lettuce was still recorded at 52F, thus failing to meet 4 hour cold-holding windown. CDI- Lettuce was voluntarily discarded. When cooling lettuce, use active stirring, open lids, and shallow pans. |
|
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 food on line being held on TPHC with a discarde time of 6:00pm but the food had been placed out around 1pm. Also observed lettuce at 2:15pm with a discard time of 2:00pm on bottom shelf. CDI- Lettuce discarded and times were fixed. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observec lettuce cooling in WIC in plastic containers with lids on. Lettuce failed to meet cooling parameters (see # 18). |
|
43
|
0
|
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. Cups at front counter and drive through station are stacked but not in a way to prevent contamintion. Protect by keeping cups in orginal plastic sleeves. |
|
47
|
0.50
|
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, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Bottom of green shelving above 3 compartment sink has grease and debris buildup. Clean shelves. |