|
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 open employee drink on prep table. CDI - PIC voluntarily discarded the drink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “clean” slicer with dry food debris on blade and throughout parts. CDI - PIC disassembled slicer and washed/sanitized.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dishmachine sanitized at the most at 157F. Call for repair. In the meantime, the 3 compartment sink was set up to properly sanitize equipment and utensils. PIC has called for repair. Verification visit required within 10 days.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink and black residue. Clean and maintain. |
|
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 Hollandaise sauce time with an expired time of 10AM. Time was 1039A. CDI - discussion with PIC on properly documenting the time. New product was just prepped and new time documented. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 quiche prepped this morning and then wrapped, placed in the lower portion of the salad prep unit. Temped at 46F. CDI-EHS explained prep units are not the proper place to cool, all cooked foods need to be moved to the WIC. PIC placed quiches on sheet pan and into the WIC to properly cool to 41F or below. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings: keys, phone stored improperly on dry food shelving. |