|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken above soy sauce. CDI-Food employee changed storage order and put soy sauce on a differenty shelf. |
|
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 paperwork for 3 items being on time at the hot bar. PIC stated they are using it for the whole hot bar and had the proper time sheets to show. CDI-EHS changed paperwork to indicate they are using it for the whole buffet. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 marinated beef that was prepared at 10:30/11am that was 49F in the WIC. Food was in a plastic container, covered. CDI-EHS explaiend to PIC after prep food needs to cool down and opening contaienr allows for proper air flow.
PIC did not sign due to Covid protocols |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored over customers food in the WIC. Food was in a container and wrapped. CDI-PIC moved food to a bottom shelf. |