|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed four (4) TCS food items marked for TPHC (sauce bin, pesto bottles, buffalo mozzarella and shredded mozzarella) marked for TPHC (11a - 3p) at 10:50 a.m. Per temperature observations and conversation with PIC, items had been removed and placed at prep area at times ranging from 10:40 a.m. to 10:50 a.m. CDI - Items were appropriately marked with proper start and end times. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed three (3) bunches of uncooked broccolini stored in grocery bag. CDI - PIC delegated the task of relocating unwashed produce to employee with clean hands and gloves. Employee placed broccolini bunches in readily available metal container and returned to proper shelving in standing RIC.
Note: Observed minor corrosion on grab bars of restroom stalls. Clean, resurface, or replace grab bars of restroom stalls as needed to prevent rust and corrosion. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris (shredded cheeses, flour, sauce splash etc.) on shelving and bottom of reach in cooler and prep unit, as well as shelving and prep table undersides. Clean as needed. Observed approximately eight (8) plastic bins at clean dish rack above 3 compartment sink with minor soil and/or label residue on outer portions. Clean non food contact portions of utensils and equipment thoroughly before storing as clean. REPEAT |