|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 roe, tiger shrimp, and crab sticks prepped yesterday in display cases without date marks. Also observed shrimp sauce cooling from ambient without date marks.
CDI- EHS confirmed prep dates and PIC dated all items 04/21, and shrimp sauce 04/22. (-1.5) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed cloudy sanitizer solution with grime build up on inside of bucket where wiping cloths are stored.
CDI- Bucket washed, rinsed, sanitized, and unsoiled wiping cloths placed inside. (-0.5)
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sani-bucket with wiping cloths stored on floor of cabinet under hand and dump sinks.
CDI- Bucket brought off floor onto prep top. EHS advises getting a riser or other small platform for storing bucket at least 6 inches off the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed build up of residue and debris inside 3 compartment sink basins, which are also used to prep foods. Rice in large container is set in 3 compartment sink for acidification (for flavor only, no HACCP or extended TPHC) prior to returning to crockpot for hot holding. Sinks must be maintained clean and sanitized regularly to prevent contamination.
CDI- Sink basins washed, rinsed, sanitized. (-0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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 and other residue on outside and inner racks of mini beverage cooler across from display cases. Increase cleaning frequency. (-1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 substantial build up of dirt and debris on floor, especially beneath sinks where chemicals are stored. Deep clean at earliest opportunity and maintain with greater frequency. (-0) |