|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee bare hand ready to eat squash while it was being prepared and placed on plate for customer. CDI- Food employee was educated and touched foods were discarded. -1.5 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dishes were being washed in hot water dish machine while booster heater was off. This allowed for dishes to be washed in internal hot water that was not at least 160 degrees F. CDI- PIC turned booster heater on and hot water sanitizer dispensed at >160 degrees F. -1.5 points. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw fish in refrig. drawer beneath grill was cold holding >51 degrees F. Employee stated that item was placed in refrig. drawer freshly after being prepped. CDI- Fish was taken to walk in cooler to cool. Refrain from cooling foods in reach in cold hold units. 0 points. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
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 Facility is holding foods at time but lacked time as a public health template needed to back this process. EHS emailed a template copy to Chef to be filled out. REPEAT. - 1 point. Double points will be deducted moving forward if violation is not addressed. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and sugar bins not labeled. 0 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sani buckets in bars on the floor. Advised
to move to shelving/off the floor. REPEAT-.5 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Replace blown bulbs in hood system above grill station. All lightning in prep areas shall be at least 50ftcd. 0 points. |