|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a pan of cooked rice was stacked (nested) on top of a pan of raw ground beef in WIC #1. CDI - the cooked rice and other ready-to-eat items were moved to the top shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the quat sanitizer at the 3 compartment sink was 100ppm. Sanitizer was remade, and again had a 100ppm strength; staff was not using/reading test strips correctly. CDI - corrected by instructing staff on use of test strips, and requirement for 200ppm quat strength. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 coleslaw, chilli in the Bistro cold drawers prepared on 11/16 were not labeled with prep dates; date marking procedure for make units is to place date labels on the plastic wrap at days end. Once plastic wrap is removed items are no longer labeled. Each individual item were not dated at the Alison flip top(some were prepared on different day). **Label each container as they are prepared. CDI - chef who prepared the chilli, and cole slaw properly labeled the items with the date. |
|
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 TPHC records for salad bar pre-filled with times all the way through 11/30 and no written record of TPHC procedure. VERIFICATION REQUIRED |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bucket of sanitizer and soapy water were stored on prep surface in the Bistro. CDI - buckets were re-located to the self below the prep counter.
-No point deduction |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Observed kale salad, grilled salmon and grill shrimp cooked/prepped earlier this morning were tightly wrapped plastic wrap. CDI - review cooling methods with PIC |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mouse dropping behind equipment in the Center stage area (behind ice cream machine and along the service line). **Provide effective pest control; clean up all droppings and monitor area.
-No point deduction |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 food debris on the floor behind and under equipment, and mouse droppings between the ice machine and wall, and along the wall behind the equipment in the "Center Stage" service line. **Thoroughly clean floors of food debris and dropping including areas beneath and behind equipment. |