|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. All employee foods shall be kept in a designated area, and shall not be consumed near or around the cafeteria. Observed employee foods being stored with the clean scoops on the dry dish area in the dish washing room. CDI-employee foods were removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. All quatanary ammonia solutions shall be concentrated between 100-400ppm. Observed a bucket of an unlabeled solution with wiping cloths inside the solution at 0ppm quatanary ammonia. PIC stated that she was not sure if it was sanitizer or not. CDI- bucket was washed, refilled with quatinary ammonia solution. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
.3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed the fish sandwiches on a tray headed for the service line hot holding at 120F. CDI- fish sandwiches were reheated to 172F before service.
Observed beef pasta on trays ready to go to the service line hot holding at 80F. CDI- beef pasta was reheated to 171F before re-service. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. All items that are on time as a public health control shall have their times recorded as specified in the HACCP plan. Observed no times recorded for today's food items. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles - C. Outside receptacles shall be kept with their doors closed. Observed the dumpsters with their doors open. |