|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed dish washer was loading soiled dishes and then unloading clean dishes while wearing same soiled gloves. CDI - corrected and had PIC translate and demonstrate until employee understood. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one area of left cooler with expired food - hot dogs 10/21, meat balls 10/29, tomato sauce 10/21, feta cheese 11/6 (feta in right walk in cooler). CDI - all discarded. |
|
22
|
0
|
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 written procedures for all food items held under TPHC, however, the cooling section wasn't as clear as it should have been. No actual violations were observed. CDI - discussed issue with PIC who began making corrections immediately. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed OutTakes packaged salads available for self service were labeled with only the name of the item - "Caesar Salad." VR - explained to PIC, will do follow up visit to see corrections.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bags of unlabeled spices on dry goods shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several "click burners" in facility. Observed hood with no stove beneath it. PIC cooks on these burners, which are unapproved and are used with butane fuel cartridges. Burners are labeled as being dangerous for use inside. Remove from facility. If replaced, use approved equipment without carbon monoxide warnings on label4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed two chipped plastic pans in use. CDI - changed out. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed big chunk of floor has chipped out next to threshold on one walk in cooler. It was kept clean. Patch so it doesn't hold water or food. Observed wall paint peeling on wall above dish machine. |