|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee touch and relocate gargage can then proceed to handle clean equipment / food preparation. Observed employee put on hair restraint, touch face, then proceed to food preparation. CDI by instruction. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed soup hot held between 98-113 degrees F. CDI, soup relocated to reheat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed open air "Quick Chick" refrigerator not maintaining TCS foods at 41 degrees F and below. See temperature observations above. Ambient air temperature of refrigerator was at 54 degrees F. Chicken salad in unit over 4 hours and overnight ( 22 containers) voluntarily discarded. Chicken salad placed in unit today relocated to rapidly cool in WIC. Visit needed to ensure long term compliance / calibration of open air display refrigerator. |
|
22
|
0
|
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 discard time not written on label for lettuce held on time control as required by TPHC procedures. CDI, discard time recorded during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids stored in bin collecting some food debris / soil. |