|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 50 ppm. CDI - created a bleach solution at 50 ppm. Advised to have technician arrive on site to repair quat dispenser. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed lettuce that has been prepared over 24 hrs ago with no label on product. CDI - discarded product and educated date marking criteria.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken dated 11.26 - 12.3. This date is an 8 day date marking criteria and the product has exceeded time/temperature criteria. CDI - discarded product. Educated how to properly date label product. First day of preparation is first day of date marking. |
|
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 breakfast product not being logged on time control. CDI - educated to follow procedures. 'MENU ITEMS' state: all food under heat lamps. Place all product (breakfast & lunch) under heat lamps on time control. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from miscellaneous sources of contamination. Observed food employee cracks eggs to prepare, then store cracked egg shells in the egg carton trey. The trey is saturated with raw egg and is getting stored in reach in unit and placed on prep tables. CDI - educated to discard egg shells when used. Sanitized inside of reach in unit and prep table. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket at reach in unit. Advised to repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed floors dirty in the walkin cooler and walkin freezer in the back. Observfed gaskets dirty with build up. Advised to keep equipment clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a wall joint in disrepair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on ceiling and vent covers. |