|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no TPHC label for quesadillas. Labels had been printed but not placed on the items. CDI- PIC placed labels on items. REPEAT. Full Points. 10-day VR required.
EHS will return within 10 day to verify TPHC procedure is being followed. IF EHS finds that is not being followed correctly facility may be placed on a risk control plan. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees actively engaged in food prep without the use of a hair restraint. CDI- PIC instructed food employees to put on hair nets. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket with a wiping cloth with a sanitizer concentration less than 50ppm. CDI- PIC refilled the sanitizer bucket with sanitizer solution at the correct concentration. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for ice at beverage counter stored with the handle in the ice. CDI- PIC correct the storage of the scoop and told food employee to place it in correct container when not in use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans stored clean stacked wet. CDI- PIC placed items in dish pit to be re washed, rinsed, and sanitized. |