|
4
|
0
|
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 plastic bowl of employee food stored above sauce cups inside reach-in cooler at front counter. CDI: PIC voluntarily discarded employee food. |
|
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 large bowl, Robot Coupe container, and marinade brush stored as clean soiled with food waste/oily residue. Education provided to PIC about silicone brush versus raw bristle brush for easier cleanability purposes. CDI: PIC sent items to be W/R/S. |
|
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 no TPHC procedure or time stamps for garlic/oil mix and black garlic/oil mix. PIC stated garlic/oil mixtures were removed from WIC @11am. CDI: Education provided and PIC filled out TPHC paper and time stamped products. |
|
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 roasted corn being cooled on top of oven. Product 120F. PIC stated product prepared @11:30am. CDI: Education provided and PIC moved product to WIC for rapid cooling. |
|
42
|
0
|
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 several metal insert pans wet stacked on clean dish shelves. |