|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink by baking area with 92F hot water. Must have 100F at all handsinks. VR required 9/26/19. |
|
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 deli slicer used this past Saturday with old food debris. CDI-PIC broke down and washed/rinsed/santized. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 several items in prep unit and walk-in with no datemarks: feta, mozzarella, hot pickled onions, tomatoe basil salsa, in house chiptole mayo, liquid eggs, deli ham--feta, mac & cheese, spinach, arguala,--these items PIC explaiend came backfrom a catering event and were to be discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in prep unit with expired dates: tomatoe basil salsa, special sauce, in house ranch, chicken salad, tomatoes all from 8/27 or 9/3. CDI-PIC datemarked all food in time window and discarded out of date food, VR required 9/26/19. |
|
22
|
1
|
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 Observed cooked food not being hot held or cold held while being taken to a catering event. PIC explained they are using time but was unable to show procedures and no food was time stamped. CDI-Food was time stamped. VR required 9/26/19. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth stored on the handsink by the being area. |
|
42
|
0.50
|
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 wet-stacking of plastic containers by the dish drying area. |
|
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 one stand up refrigerator not working, and not in-use. |
|
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. Observed ice machine in outside garage area with black build-up on the outside metal. Equipment needs to remain clean. |