|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed food employee washing soiled dishes, removed soiled gloves, don new gloves and return to the make line to continue serving food with no hand wash.
CDI - Employee washed hands properly. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed records indicating that yogurt was placed on TPHC above 41F at 10 AM and 10:30 AM.
Records show yogurt cups placed on TPHC at 19C = 66.2 °F.
SOP state that all items should follow CCP of 41F before being placed in TPHC.
CDI - Items were improperly placed on TPHC and facility elected to continue the cooling process to 41F.
Yogurt observed at 35-39F at 12:30 PM. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Dish machine observed broken and in need of repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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 stickers on the non food contact surface of multiple dishes, stored as clean.
CDI - Pans and containers were moved to the three compartment sink to remove labels and properly w/r/s. |