|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for hand washing at each hand sink. -Pf Observed no soap at hand washing sink in prep area. CDI, PIC provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no drying device or paper towels at hand washing sink at prep area. CDI, PIC provided paper towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce, in walk in cooler. CDI, PIC placed ready to eat produce above unwashed produce. |
|
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 Observed French fries stored in plastic tubs, out of temperature control. Product was noted on previous inspections, PIC at the time stated no TPHC procedure was in place. During inspection 10/13, PIC stated French fries were left out of temperature control for 4 hours, and discarded at the end of the 4 hour period. PIC could not produce TPHC procedure at the time of inspection. CDI, TPHC procedure template provided via email. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some working containers at main cook line without identifying label. Repeat |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wipping cloths stored in sanitizer with concentration less than 50ppm quat. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip section exposed to contamination. |