|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods in the walk in cooler. CDI- Foods were rearranged during the inspection. 0 points. |
|
21
|
1.50
|
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 quiches in walk in cooler being back dated. Observed egg dish in the cold hold reach in unit along the bar area lacking a date mark. CDI- Foods were dated as needed prior to the end of the inspection. -1.5 points. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 no written procedures on site for holding the of milk and creamer on TPHC. VR- by providing and assisting with TPHC template. Will return to ensure that it is properly filled out.- 2 point REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food products being stored in direct contact with the floor.1 point - REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor./3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed wiping cloth buckets stored in direct contact with the floor. Also observed food employees with stained and soiled towels on their waist. Ensure that wiping cloths are not being used in lieu of hand washing. Launder all visibly soiled cloths. 0 points. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still on them in the cold hold flip top unit. 0 points.
General Comment: Dish machine finally reached 160 degrees minimum interior temp after several test trials. Recommend having the chemical provider come and calibrate machine for consistent hot water sanitizing. |