|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking hand sink in prep area. CDI - Trash can removed. Discussed importance of maintaining access to hand sinks at all times with PIC. - 1 - |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed prepped cheese stored underneath bacon. PIC noted employee had just completed prepping cheese and placed the container there by mistake. All other facility storage order good. CDI - Cheese moved to different location. - 0 - |
|
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 procedures for blanched fries being held on TPHC for 2 hours. CDI - PIC and EHS filled out TPHC form. Form emailed to PIC to sign and store. Facility fry procedure from corporate did not include TPHC requirements or instructions. - 1 - |
|
31
|
1
|
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 cooling tightly covered in walk in cooler. CDI - All items uncovered to allow for air flow. - REPEAT - 1 - |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet nested in dish drying area. CDI - Items separated to allow for air flow. - 0 - |