|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee washing container in the handsink. CDI - educated that handwashing sinks are only for handwashing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee taking biscuits out of the oven with a dirty oven mit and the dirty oven mit touching the biscuits. CDI - advised to voluntarily discard; advised to wear the mit properly and to hold the metal and to not have the mit touch food. Wash the mit more often.
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee's switching tasks (touching equipment and working with the oven, then going strait to preparing ready to eat food) and not switching gloves. CDI - educated to switch gloves more often inbetween different tasks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the sanitizer at the 3 comp sink out of quat sanitizer. CDI - food employee created a chlorine solution at the proper concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature (eggs, salads). Advised that the salds be stored in walkin cooler unti lunch time, and that the eggs be stored in the reach in and pull eggs as needed. CDI - went over eggs storage and salad storage with PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 REPEAT VIOLATION. Observed butter on counter top that did not have a TIME sticker on product. Observed that the tomatoes at the prep area had the wrong stickers on them. CDI - went over TIME procedural paperwork with PIC and food employee; educated that the procedures need to be followed and that proper sticker needs to be on the product. Provided the proper TIME sticker to the product. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads prepared, closed with a tight fitting plastic lid, and placed into reach in unit. Refer to temperature chart. CDI - educated PIC that reach in units are not for cooing product down, they are only for cold holding. Once salads are prepared, store in walkin cooler to cool down quickly. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles stored where they are exposed to contamination. PIC states that protocol is to store single service articles on the rack. The single service articles were not stored on rack; EHS advised to follow protocol and store items on the rack to prevent contamination. |