|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF A self-closing, slow closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed hot water faucet in men's restroom with a run time of less than 5 seconds. VR- PIC is to ensure this is adjusted so that the runtime is at least 15 seconds. A difference of temperature is required for all hand washing sinks. VR- 1 point. |
|
14
|
0
|
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 Quat sanitizer in 3 comp sink was reading <200 ppm. CDI- tablets were inserted and sanitizer was properly reading at 300 ppm. 0 points. |
|
21
|
0
|
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 Wonton that were prepped and frozen lacked a prep date while in freezer. CDI- PIC was educated on proper date marking on foods that are to be frozen and dates were installed as needed. 0 points. |
|
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 Verbiage on the TPHC paper work states that foods are to be 4F prior to being placed on a time hold when it should state 41F. Observed no time on carrots that were prepped sitting at room temp on back counter. No time was on utensil water that is used to dip spatulas while cooking on line. VR/CDI- Time stamps were installed on carrots and utensil water. Will make a return visit to ensure verbiage on TPHC document is adjusted to 41F. -1 point. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC using PH strips used to test the acidity of rice and sauces instead of quat strips. CDI- EHS was educated about proper use of test strips and which ones are required. EHS left PIC several quat strips and PIC is to have some adequate test strips ordered. REPEAT. - 1 point. |