|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee with personal cup on cutting board during active prep of foods. CDI- employee removed cup. |
|
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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Salted yolk prepared under refrigeration dated for 3/11 stored in prep cooler at pizza station. PIC Eric Ferguson voluntarily discarded yolks. (0pts) |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Per previous discussion, non time control for safety foods may be added to brine for preparation of pickled product. Two container of cut tomato found in walk in cooler today dated 5-24. CDI- PIC advised that they had been there since the date on the container. Advised that other containers of lemons, uncooked onions were approved to use without approved HACCP and variance, but not cut tomatoes. Must discontinue process using of cut tomatoes, voluntarily discarded. (0pts) |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies in back prep and utensil washing area. CBI- Continue pest management, increased treatments until issue has been resolved. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two stack of black to go containers not inverted/ protected during storage. Store to protect from possible contamination. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Small cooker/ roaster used yesterday stored as clean with dried food residue and debris in it, dried debris in gaskets, and water pooling in the bottom of prep cooler on the line. Cleaning is needed. |