|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. CDI drink was removed during the inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill cup with water at handsink. Ensure to use handsinks for handwashing only. CDI EHS redirected employee to use 3 comp sink. |
|
22
|
1
|
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 facility not discarding quesidillas (cheese, beef, and chicken), cheese slices, ground beef, and chicken at the end of 4 hours. Observed multiple begin times on food items on TPHC with no clear indication of which food items have been discarded and replaced. CDI EHS discussed TPHC with the PIC and PIC voluntarily discarded all food items on TPHC held past 4 hours or labeled twice with different begin times. |
|
31
|
1
|
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 4 large and covered plastic containers of cut lettuce cooling and 3 covered containers of chili base cooling in the walk in cooler. CDI EHS discussed proper cooling methods with the PIC and PIC placed lettuce in smaller portions and cooled lettuce and chili base in the walk in freezer. Repeat violation. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can stored with other cans on the dry storage shelf. Ensure to designate an area for dented cans. CDI PIC labeled can as dented and placed in a designated area to return for credit. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed 2 chlorine sanitizer buckets at 0 ppm. Ensure to maintain chlorine sanitizer at proper concentrations. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 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 rubber spatula melted and torn on FCS side. CDI PIC voluntarily discarded rubber spatula. |