|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.15 Where to Wash - PF Observed a food employee washing hands in the 3-comp sink. CDI-Employee made to re-wash hands. |
|
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 lettuce and tomatoes being put on time but not checking temperatures before placing on time to ensure food is 41F or below, lettuce was 49F and they were about to put out. Lettuce was pre-labeled for 11am. CDI-PIC put into freezer to drop temp before placing on time. |
|
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. Observed single-use spoons uncovered in a basket on counter, possible source of contamination. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service to go boxes and containers stored on the floor and under the papertowel towel dispenser at the handwashing sink. CDI- PIC corrected storage. |
|
47
|
0
|
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 coffee vending machine and soda vending machine with build-up on splash guard. |