|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccoli being stored over shucked, washed onion (uncovered). CDI Onions moved to shelf above broccoli. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding in warmer next to grill below 135 degrees. CDI Based on rice being in warmer since 11 am; product was discarded. REPEAT |
|
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 food establishment using TPHC for teryaki sauce and not marking with begin and end time. CDI Showed PIC the procedures that were agreed upon (on the wall) and discussion of compliance with policy. PIC had bottled labeled. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two sanitizer bottles and sanitizer basin at 3 compartment sink reading 200 ppm and greater for chlorine. CDI Bottles and basin emptied and diluted to 100 ppm. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee dispensing food not wearing a hair restraint. Make sure food employees wear a hair restraint when working with exposed food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces that are exposed to splash, spillage or other food soiling shall be nonabsorbent, smooth and corrosion-resistant. Observed food establishment using cardboard in front of grill for splash. Observed food establishment using alumnium and plastic wrap to wrap handles of grill. Make sure to use materials that are nonabsorbent, smooth, corrosion resistant etc. |