|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed a plastic container of apples to be stored on the middle rack dry storage rack without a lid to protect it from contamination.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed frozen egg patties to be stored directly on the racks in the RIF. Egg patties were observed to have fallen out of the large plastic bag they are normally stored in.
CDI - Egg patties touching rack were voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the facility properly using TPHC to hold the TCS items at the breakfast buffet line but the items were not observed time stamped with start and discard times at the time of the inspection. Facilities breakfast is only 3 hour long (6-9am) and then all items are voluntarily discarded immediately after. Facility is going to create labels for each item and place them on the kitchen side of the buffet line equipment to time stamped the items going forward and temporarily use a log sheet until the labels are made. REPEAT.
CDI - EHS observed all items properly discarded at the end of breakfast at 9am. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of water stacked on the floor in the back kitchen area. REPEAT. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed cases of single service napkins and plates stored directly on the floor adjacent the entrance to the kitchen. REPEAT.
- Observed 2 stacks of paper bowls at the self serve cereal station and 2 stacks of paper plates at the buffet line be stored with their food contact surfaces face up.
CDI - Bowls and plates flipped over so that food contact surfaces are face down. |