|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils Observed open employee drink stored on the prep table next to slicer. CDI-PIC removed and discarded the drink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat brownies. CDI- PIC relocated the brownies to the top shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored on top of beer in the walkin cooler. CDI- PIC relocated the raw shelled eggs to the bottom of the walk in cooler shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the "clean" slicer with dry food debris on the blade. CDI- PIC rewashed and sanitized the slicer.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.Observed the interior of the microwave in need of cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey in the bottom of the prep cooler temped at 43F. All other TCS foods in the unit were temped at less than 41F. CDI- Allowed PIC to place in the walk in cooler to bring back down to temp. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several foods (pasta, rice, sliced deli meats, dips, grilled chicken, sliced tomatoes, cut leafy greens,etc.) that are prepared in the facility and require date marking. Facility had one extra day on the label, as the facility was adding 7 to the date they prepared the product (example 11/28 with a discard of 12/5). CDI- Educated the PIC on datemarking and how to count the days and to include the date of preparation in the 7 days. PIC corrected all the products, all products were still within 7 days and no product had to be discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese that was opened today and grilled chicken prepped today in the prep coolers, not datemarked. CDI- PIC datemarked both foods. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one working container of flour unlabeled at the prep/cookline. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 a cup being used as a plastic cup for marinara sauce in the prep cooler. |
|
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 reuse of cardboard boxes to store portioned freezer foods (tater tots). |