|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above cooked potatoes in a walk in cooler. CDI- storage rearranged.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling raw breaded fish then handle clean metal pans without first changing his gloves. CDI- employee changed his gloves and washed his hands.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored in the top portion of a flip top cooler behind raw beef and raw shrimp (when chicken is pulled forward it could potentially drip into the shrimp or beef). CDI- storage rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with debris accumulation on backside of blade. Observed a few pairs of tongs and 1 plastic food storage bucket stored clean with debris accumulation on them. CDI- Items were recleaned/set aside for recleaning. |
|
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 Observed sushi rice in rice container at 10:15AM with no time stamp on product. PIC indicated the rice was prepared at 9:00AM. Observed sushi prepared using rice on TPHC from 9:00AM with sushi discard times of 3:00PM. CDI- sushi rice was time stamped; EHS instructed PIC that the sushi prepared should have same discard time as the batch of sushi rice. |
|
32
|
0
|
Plant food properly cooked for hot holding |
No |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed facility cook corn to below 135F during initial cooking process. CDI- corn was reheated to above 135F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food buckets stored on the floor in both walk in coolers. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting melons without washing them beforehand. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food storage tubs stored clean and stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in walk in cooler where raw proteins are located. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash/cardboard accumulation in recycling bin enclosure outside. |