|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting broccoli with bare hands. CDI- Employee washed hands and put gloves on to continue cutting brocolli. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed many wet rags being stored in a handwash sink. CDI- Wet rags were removed from sink and sink was cleaned and sanitized. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a dirty spoon. CDI- Spoon brought back to dishwasher. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishwasher not properly sanitizing. CDI- PIC adjusted machine and fixed unit. Unit was tested for proper sanitizing at 50ppm chlorine. REPEAT. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 time markers not written on sushi rice. CDI- Time markers were placed on unit holding rice. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooked rice in WIC at 56F. Rice was in a tight-fitting container with lid secured. PIC stated rice was cooked at 10:30 am. CDI- Rice was portioned out and left in WIC with lids off. Also observed wrapped raw chicken and steak chops in reach in cooler holding at above 45F (see chart). PIC stated chicken and steak was just wrapped/prepped and placed back in cooler. CDI- Products moved back to WIC to cool down. REPEAT. VR- To check on facility's cooling methods and assure they are properly cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans of pineapples stored on shelf. CDI- Informed PIC dented cans must be either discarded or returned. PIC discontinued use. No points deducted. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed many wet wiping cloths stored on prep tables. REPEAT. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with a wiping cloth. Also observed wet stacking of plastic bins and drinking cups. REPEAT. |