|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one food employee wash hands in under 10 seconds in water less than 100F. CDI - PIC educated employee and hands rewashed. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed deli sanitizer at 100ppm quat and cheese station sanitizer at 150ppm quat concentrations while warewashing. CDI - PIC instructed employees to refill to the correct concentration. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold salads case with ambient air of 58F and foods at 62-65F. Observed ribs in ice bath at 55F. CDI - PIC voluntarily discarded food and called in emergency repair request. PIC pulled ribs and voluntarily discarded. -1.5- |
|
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 cheese and pepperoni pizzas freshly cooked and placed on time without a time stamp recording per the written procedure. CDI - PIC wrote start times in log book and on the product using label and deli paper. -1- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 case doors open at least 1/4 inches on two cold cases and front middle of deli case open. CDI - PIC educated employees and all cases closed completely. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food trays used for sushi prep 2.5 inches off the floor on low shelf of rack. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C A rinse solution shall immediately precede a sanitizing solution and immediately follow a wash solution when using the 3-comp sink for washing dishes. Observed dishes in sink without rinsing solution. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed grease buildup on floors near the hanging pegs for the oil changing gloves and to the immediate right of the fryers. -0- |