|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed disposable towels missing at bakery towel dispenser. CDI, towels provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several cheeses such as gruyere and brie held between 42-43 degrees F. CDI, cheeses found above 41 degrees F voluntarily discarded by PIC. Follow up Visit required to ensure long term compliance of cheese case. PIC submitted request for calibration from maintenance while on-site. Observed several deli meats such as ham, turkey and cheeses at sub station overstacked an above 41 degrees F. CDI, items relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed open packages of deli meats showing a 8 day discard date. date of preparation was accurate but system printing discard date 8 days out instead of 7. Ensure calibration of equipment as the date package of potentially hazardous ready to eat food is open shall be counted as day 1. Observed 1 container of cooked chicken at pizza prep unit not date marked. CDI, chicken voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 several food items on breakfast line held using TPHC according to PIC, such as casserole but not listed or identified on Time / Temp chart. Observed facility not recording Time on chart and only listing temperature. Observed items such as tater tots not recorded with Time/Temperature as required by TPHC procedures. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food handlers wearing wrist bands and watch. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying container. Observed some containers being wet stacked.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment stored in soiled area of refrigerator at sushi area. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed door tracts accumulating some food debris and residue / grease accumulating on top of oven and between cooking equipment. |