|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC handling toast with bare hands. CDI- PIC voluntarily disposed of toast. Washed hands and put on gloves to handle RTE foods. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers cooked an hour earlier that had been left out at room temperature awaiting hot holding, burgers were 85 degrees. CDI- Burgers reheated to 165 for hot holding on flat grill. Observed cooked diced potatoes left out at room temperature approx 1 hr awaiting hot holding at 88 degrees. CDI- Potatoes placed in reach in cooler to proper cool and be reheated as needed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cooked potatoes cooked 24 hrs ago that were not date marked. CDI- Potatoes date marked. Observed open containers of cole slaw and sliced tomatoes prepped more than 24 hrs that were not date marked. PIC stated dates were on lids of containers but lids were removed when they put them in the prep top. Explained to keep the date sticker on the container so foods remain date marked. CDI- Foods date marked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser and bucket of sanitizer not labeled. CDI- Items labeled. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed worker pattying hamburgers not wearing hat or hair net. CDI- Worker put on hat. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed back flow device on cold hose bib of split faucet, no backflow on hot spigot hose bib. Either place another backflow prevention device on hot spigot or move device to end of Y hose to prevent potential backflow incidents. CDI- PIC moved backflow device to Y hose. |