|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half left stored on counter improperly cold holding above 41F. Per PIC, she last removed product from reach-in cooler around 1:30 PM. CDI-PIC voluntarily discarded product. EHS recommended using Time as Public Health Control (TPHC) for the half and half. PIC has a blank copy of TPHC procedures if she elects to use TPHC. REPEAT |
|
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 EHS observed the following TPHC food items not marked with begin times: raw shelled eggs, hot dog bun, and BBQ pork buns. Each station is equipped with a dry erase board to mark begin times. CDI-PIC asked employees who stated the buns start times were 1:30 and the raw shelled eggs start time was 11:45. EHS allowed PIC to mark begin times, but explained in the future food may be required to be discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed three bottles of residential roach spray stored in facility. Per PIC, they do not use because Super G provides pest control. EHS requested PIC to remove products from facility and she agreed to. CDI-Observed PIC remove bottles from facility.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three chemical bottles (degreaser and sanitizer) not labeled. CDI-PIC labeled each bottle.
7-201.11 Store toxic materials to avoid contamination. -P Observed a sanitizer bottle stored with food products and clean equipment. CDI-Bottle relocated to chemical storage area. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 Observed a container of shredded cheese cooling in reach-in cooler tightly covered. CDI- PIC immediately removed item and placed it in the freezer uncovered to quickly cool. EHS discussed proper cooling parameters and methods. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple in-use utensils stored in water below 135F. EHS discussed in-use utensil storage methods. CDI-Utensils moved to 3-compartment sink to be cleaned and sanitized and new utensils stored on clean prep surface. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cardboard used to line storage racks in multiple areas. Remove cardboard and only use materials that meet the above mentioned requirements. |