|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handling phone, then touch premade sandwiches. Sandwiches were in bags, no BHC. Hands needed to be washed after handling soiled equipment. CDI-EHS intervened and they washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored behind RTE butter in a cold drawer. CDI-PIC moved to a different shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid with black build-up, needs to be cleaned. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 whole shell eggs on counter at 57F with no time stamp. Observed American cheese with a 5 hr time stamp on a shelf. Observed lettuce and rehydrated onions being prepped and put in a reach in cooler. Onions were 77F and lettuce was 54F. After EHS and PIC read their time procedures for these items they are supposed to cool them in the WIC, and they start at 41F being placed on the table, otherwise this is a violation of their state variance. EHS explained prep units are not for cooling. CDI-PIC moved product to the WIC to cool and will train staff on this. CDI-PIC time stamped eggs and changed the time stamp for cheese. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce and rehydrated onions being prepped and put in a reach in cooler. Onions were 77F and lettuce was 54F. After EHS and PIC read their time procedures for these items they are supposed to cool them in the WIC, and they start at 41F being placed on the table. EHS explained prep units are not for cooling. CDI-PIC moved product to the WIC to cool and will train staff on this. |