|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed sushi area handsink |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pizza spatula stored as clean with food debris all over food contact surface. CDI - brought spatula to dishpit for cleaning procedure. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items out of temperature. Refer to temperature chart. CDI - provided TIME papers for the leafy greens at the buffet; Pulled product from buffet to cool down and reminded about not overstacking product; discarded the pork from the pull out drawer; reminded to always cool down to proper temperatures before placing into cold holding units. Use thermometers more often. Cold holding equipment is not meatn for cooling food. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 one label in the walkin cooler with the product at 44F and a date label for 12.22-12.30. This is a 9 day date marking label. CDI - educated that product from 42-45F only can be held for 4 days with preparation day as day one. Further educated about date marking criteria and advised to change the label. |
|
22
|
0
|
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 that the facility has pizza and the hot buffet line on TIME control. Observed that the facility does not have TIME procedures for their product. Facility is properly reheating/cooking product, bringing product on TIME at the proper temperatre, and properly labeling the product in a TIME/Temperature log. Food employees fully understand that after 4 hrs, food must be discarded if not sold. CDI - emailed TPHC procedures to facility. Facility will now have 3 separate TIME procedures for Pizza, Hot buffet line, and Leafy Greens at the salad buffet. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice. CDI - educated to store ice scooper in the designated handle; removed handle from the ice. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and 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 cleaned knives stored on drain board of vegetable prep sink while dirty mushrooms were being sprayed with spray arm; knives in splash zone. CDI - advised to find another location for knives or advised to protect from contamination.
4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed cleaned containers in the dishpit wet stacked. Advised to allow items to air dry. |