|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand contacting the handsink faucets when turning the faucets off. CDI - educated PIC that when washing hands, food employees need to follow proper handwashing procedures to prevent recontaminating hands; use a paper towel to dry hands off and then use that same paper towel as a clean barrier to turn the faucets off without recontaminating hands; advised to wash hands properly. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
Observed product in the display case (prepared in house/commercially packaged) that did not have a date mark on the product. CDI - educated that when there is a TCS commercially packaged/in house prepared product, after being held in the establishment for over 24 hrs, that product requires a date label; allowed to place a date label on the product. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 that the chicken in the hot case is on TIME control; facility does not have written procedures nor do they have the proper TIME labels for the product. CDI - advised to write TIME labels for the product; Emailed TPHC procedure template to facility. VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bulk product in the walkin cooler out of temperature. The product is in a large plastic container with the lid closed. CDI - educated about proper cooling methods and leaving the lid open on product when product is cooling; removed lid. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed product on the floor in the walkin freezer. |