|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed handsink by bakery blocked by tea urns and cart. CDI item moved to allow access. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Observed facility use prep sink to thaw raw shrimp then use same sink to rinse produce. CDI sink washed rinsed and sanitized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain chemical sanitizer concentration. Observed sanitizer buckets used to wash rinse and sanitize slicer and other surfaces below 150ppm. CDI buckets changed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observed facility with parcooked salmon that was not labeled as raw or undercooked and facility has not maintained records of parcooked items they have prepared recently for chicken and salmon. CDI items labeled. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
Observed facility with milk, half and half, and hot ham that was not dated. CDI items dated. Observed turkey chub, sundried tomatoe dressing, artichoke dip, and chicken salad from 11/27. CDI items discarded. Observed chicken salad labeled today but chicken cooked on Tuesday. CDI date changed. Repeat. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
NOT A Violation** Facility has HACCP plan but currently not using process in house. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths stored underneath cutting boards during prep. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 bowls and containers stored in breading and cauliflower rice mixture without a handle. CDI items moved. |