|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in paper cup with straw next to meat slicer in food prep area. CDI - PIC threw away drink -REPEAT- -1 point- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed active manual warewashing and sanitizing with a chlorine sanitizer concentration of 10 ppm. CDI - PIC drained sanitizer from three comp sink and refilled with chlorine sanitizer with a concentration of 100 ppm. All items were rewashed, rinsed, and sanitized. -1.5 points- |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tuna salad in walk in cooler at 46F. Tuna salad was prepared from room temperature ingredients and stored in walk in cooler at approximately 7:30AM. CDI - PIC voluntarily discarded item. -0 points- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese in flip top unit at 44F, tomatoes in reach in cooler at 47F, and tuna salad in walk in cooler at 46F. Tomatoes had been removed from flip top cooler and moved to reach in approximately 30 minutes prior to inspection. Tuna salad was prepped at 7:30AM in the morning. CDI - Provolone was voluntarily discarded. Tomatoes were moved to walk in cooler to rapidly cool to 41F. Tuna salad was voluntarily discarded. -REPEAT- -1.5 points- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance located near handwash sink. CDI - Spray bottle was identified as window cleaner and bottle was properly labeled. -0 points- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 tuna salad stored in plastic container with lid on holding at 46F approximately 6 hours after preparation. Observed tomatoes above fill line of plastic container, tightly wrapped with plastic, and stored in reach in cooler holding at 47F. CDI - PIC voluntarily discarded tuna salad and tomatoes were unwrapped and sent to walk in cooler to rapidly cool to 41F or less. A discussion was had with PIC about different cooling procedures that will improve cooling TCS foods. -0.5 points- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside garbage dumpster with missing/broken lid and open sliding doors. Observed recycling dumpster overflowing with cardboard and lid open.
5-501.114 Using Drain Plugs - C Observed both dumpsters without drain plugs.
-0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored near meat slicer prep table and employee ear buds stored above flip top cooler in food prep area. Observed employee food stored above customer food in walk in cooler. CDI - All items were moved and stored properly. -0.5 points- |