|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee stored on prep unit next to food and portion cups. CDI - Item removed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher of water stored inside handsink. CDI - Item removed. |
|
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 opened bag of spring mix, sliced tomatoes, cut lettuce, feta cheese, anchovies, opened half n half, and black bean burgers not date marked. CDI - Feta cheese, anchovies, and black bean burgers voluntarily discarded. All other items dated.
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 caesar dressing, lemon vinegrette, roasted cauliflower, and roasted broccoli dated 12/7-12/10, and shredded cabbage and black forest ham dated 12/7-12/9. Items expired on 12/13. CDI - All items voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 items (black forest ham, sliced cheeses, grilled onions) in cold drawer unit under grill placed on TPHC and written procedures were provided, but items were not time stamped. CDI - Items labeled with 4 hour time stamp. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen spinach thawing out submerged in container of water but not under running water. |
|
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 cleaning needing to be done inside reach-in units.
No signature needed due to COVID-19 guidelines. |