|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed sliced cabbage and cooked noodled cooling in WIC without date marks.
CDI- PIC dates items prepped this morning. If date marking is out of compliance at next inspection, a risk control plan may result. EHS reminds staff to date all TCS items that are not prepped and used in the same day. (-3) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed scoops in cold drawer making contact with food.
CDI- PIC adjusts handled so food is not touched when handling the utensil. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting board with severe scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)
4-501.11 Maintain equipment in good repair.
Observed need for re-caulking on right side of hand sink in main kitchen. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed grease residue accumulating on clean dish rack above 3 comp sink, and other debris accumulation at dry storage racks. Increased cleaning frequency advised. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed dark residue accumulating on floors, behind equipment, and wall attachments throughout kitchen. EHS especially advises PIC to clean and sanitize the attachment for paper towel dispensing at back hand sink, so clean hands are not recontaminated. (-1) |