|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap or paper towels in employee restrooms at handsinks. CDI- Soap and towels provided. |
|
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 pork roast stored above RTE deli meats, hot dogs, etc. in walk in cooler (repeat) CDI- Food arranged by final cook temperature. As one item out of compliance points not doubled at this time. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two partially filled 5 gallon buckets of chili at 48-49 degrees in 3 door fridge unit. Thermometer placed in unit for 30 minutes observed at 52 degrees. Appears unit not properly cold holding. CDI- PIC voluntarily disposed of chili. NCDA permitted TCS sandwiches in fridge unit made today were moved to walk in cooler to cool. This fridge unit has a history of not properly cold holding, will follow up in 10 days that unit is repaired/ replaced. If not corrected in 10 days an ITS will be issued. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 a number of foods thawed 2 or more days ago that were not date marked with a date of thaw. Only had date of prep which was over 7 days ago which causes food shelf life confusion. CDI- Foods properly date marked with a date of thaw.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of bologna in WIC with a 1 month old date marking, unknown when it was thawed or how long it had been in cooler. CDI- Bologna voluntarily disposed of. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 chicken wings in front counter hot box, a flat of shell eggs on cook line, and onions and peppers in make table held with TPHC that were not being time marked per written TPHC procedures in place. CDI- Eggs that had been out 1 hr were moved to reach in cooler to chill back to 45 or belwo and wings were disposed of, replaced with fresh cooked wings, and time marked. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Facility has a 2 compartment sink variance and is not keeping daily log as last log entry for dish washing was 1 month ago. CDI- PIC completed daily log for the day, will follow up that log is being completed daily. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed walk in cooler condensation drain pipe near back door, needs repair.
GENERAL COMMENT: Will follow up that fridge unit is repaired or replaced, foods are properly date marked, TPHC is properly followed and variance is being followed. |