|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a prep table next to food. Observed an employee drink stored above facility food in the walk in cooler. CDI - both drinks were removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored above raw fish in the walk in cooler. CDI -items were rearranged correctly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed macaroni in the walk in cooler at 88F at 2:30 PM. Employee stated she made the macaroni around 11 AM or 12 PM today. CDI - macaroni was discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General comment 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 cole slaw and potato salad held on TPHC but the PIC did not have a procedure sheet for it. CDI - procedure sheet was emailed to the PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 multiple pans of macaroni cooling in the walk in cooler while covered with tin foil. CDI - PIC voluntarily discarded the items. Explained proper cooling methods. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed gnats in the back room around the 3 compartment sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the reach in cooler shelves, the outside of equipment and the tables on the cook line. |