|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccoli stored above RTE foods in walk in cooler. CDI-education was given and foods were rearranged by the end of the inspection. 0 points.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed keyboard and mouse being stored in direct contact with the cutting board on make-line. CDI- PIC was educated on proper storage of such items and items were removed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale cold holding in display cooler >41F, observed pepper jack, cheddar cheese, curry tuna(2 containers) and turkey cold holding in reach in 2door and flip top unit >41F. CDI- PIC stated that items had not finished cooling prior to being placed in units. Out of temp food items were moved back to the walk in cooler for proper cooling. REPEAT - 3 points. |
|
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 Time stamps were missing from creamer and half and half near coffee station. CDI- Time stamps were installed on items as needed. -1 point. REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce cooling in dense containers in walk in cooler. Observed cheese cooling while packed tight inside of metal container located in reach in 2 door cooler. CDI- Food items were placed in more shallow amounts inside of the walk in cooler. EHS also offered other methods to better facilitate proper cooling. REPEAT - 1 point. No escalation of points due to overall better cooling methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
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. Observed soiled wet wiping cloth on prep surfaces. 0 points. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in reach in unit with stickers on them. 0 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal cell phones and jug of water stored in areas that can play as an contaminant during food prep. Ensure that all personal items are stored in areas that are designated for personal item storage. -.5 points
General Comment: Remove slight mold buildup along caulking associated with 3 comp sink. |