|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P - Employee health policy provided by the PIC included Hepatitis but did not distinguish between what type. The policy should state Hepatitis A. The policy does not include exposure. CDI - PIC provided with up to date policy. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - 0 pts - Observed ice machine with minor build up on shield and interior. Observed orange juice dispenser with minor build up. Clean as often as necessary. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P - Observed sausage burrito prepared at 5am reading between 47-54F at 9:40am. Observed 4 containers of lettuce and one container of beans/corn mix prepared at 6am reading 47-50F at 10:08am. Observed lettuce, tomatoes, shredded cheese, and rehydrated onions reading 45-50F. CDI - Sausage burrito, lettuce, and bean/corn mix were voluntarily discarded. All other product properly cooled after placing in freezer. The upright refrigerator holding all product read 50F, unit must be repaired to ensure that TCS/RTE foods will cool and hold properly. Return visit will be made by 11/18/19. |
|
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 - Repeat - Observed cheese not labeled upon arrival of inspection. Ensure that products on time are properly labeled once removed from refrigeration. CDI - Employee properly labeled the cheese. |
|
31
|
0
|
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 - 0 pts - Observed lettuce, tomatoes, cheese, rehydrated onions, bean/corn mix, and sausage burritos stored tightly covered, in deep pans, and in refrigeration that was holding at 50F. CDI - Four containers of lettuce, bean/corn mix, and sausage burritos were voluntarily discarded. All other items were cooled in the freezer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - 0 pts. - Observed food employees with bracelets and rings.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees without an effective hair restraint. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C - 0 pts - Observed the ladle handle used for portioning gravy is no longer cleanable. Replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed build up under the orange juice dispenser. Clean as often as necessary. |