|
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 2 employee beverages being stored on prep. tables where food was located. Beverages were relocated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee drink from an employee beverage while holding the straw up to her mouth with gloves on and not changing her gloves afterwards. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the food service line and yogurt based sauces cold holding above 45F (see chart). CDI- items were relocated to the walk in cooler for cooling, hummus that was above 45F had a time sticker added to it and will be discarded if not sold within 4 hours. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 one container of cooked ground beef made on 10/4 without a datemark. CDI- datemark added. |
|
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 the facility using TPHC for cooked falafel and cooked cauliflower on the serving line. The facility did not have written procedures on hand. CDI- procedural template given to PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lamb sauce cooling in a large cambro (~5 gallons) unattended and roasted egg plant cooling in a pan while the food was stacked several inches above the top of the pan. CDI- lamb sauce had ice wand put in it and will be actively stirred and the eggplant was transferred to a sheet pan. Provided facility with cooling handouts today. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen near the walk in cooler and produce storage shelving. |