|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee place a lemon peel into a drink without wearing gloves. CDI by instruction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of cooked rice noodles stored in a flip top cooler cold holding above 45F (see chart). CDI- food was relocated to the walk in cooler for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 short ribs and carmelized pork in the walk in cooler that were prepared on 9/7 and 9/14. PIC stated the foods were prepared and then frozen before being thawed several days later. CDI- thaw dates added to products. Observed kimchi made on 9/15 in the walk in cooler. CDI- product discarded, instructed PIC that kimchi made in-house cannot be kept for longer than 7 days. |
|
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 Observed no TPHC timestamps for sushi rice that was held without temperature control. CDI- timestamps added. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers stacked while wet. |