|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee bottled water found to be stored on prep table in kitchen. CDI: drink relocated. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General comment:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cabbage in hot box recorded at 114F. CDI: reheated to 158F. |
|
21
|
1.50
|
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. Multiple foods that were made yesterday observed inside walk-in cooler without a date. CDI: dated properly. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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. Plantains observed on TPHC without procedures provided. CDI: TPHC form reviewed and sent via e-mail. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Bleach sanitizer bottle observed not labeled. CDI: by properly labeling.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Bleach sanitizer at 3-comp sink measured too strong > 200ppm. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Red beans and rice found cooling inside walk-in cooler tightly covered. Product at 53F. CDI: transferred to metal pan, spread out, placed back inside walk-in cooler uncovered. |