|
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 times not being accurately documented; board was pre filled out and food went out later than what was written. Observed watermelon and salad being held in reach in unit above 45 degrees to be placed on TPHC. Observed food employees not checking temperatures before placing on TPHC. Watermelon and salad was pulled and placed for rapid cool down. Board was updated correctly and PIC will follow up with food employee regarding checking temperatures. |
|
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 establishment placing salads and watermelon stacked on top of each other still cooling in reach in units. CDI Items were placed in freezer for rapid cool down. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. At the time of inspection observed boxes on the floor in dry storage. Make sure to keep 6 inches off the floor. CDI Boxes moved off the floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on fans being used to flow onto clean equipment. Make sure to increase cleaning frequency. REPEAT Points not escalated due to improvement made overall. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 floor in dry storage in need of cleaning.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed opening around old ceiling fan installation over line. Make sure to close up completely to ensure no potential contamination or rodents. REPEAT Points backed down due to overall improvement made to establishment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings comingling in walk in cooler with food establishment ingredients. CDI PIC moved items to bottom shelf. |