|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion with PIC, utensils for rice and carrots are washed daily. CDI: EHS discussed with PIC about the need to wash these utensils every 4 hours. Utensils washed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and ice chute on soda machine with black and pink build up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two full sized hotel pans of rice and 2 third pans of sweet carrots above 41F from last night. CDI: Items voluntarily discarded. |
|
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 or time marked for shrimp sauces on counter that PIC stated were held on time. CDI: Times marked. EHS sent PIC TPHC form to fill out for procedures. |
|
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 rice and carrots cooling in reach in cooler from yesterday while tightly covered and in deep plastic containers. CDI: Product voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of salt stored on floor in dry storage area. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bangle bracelets on preparing food. CDI: PIC and EHS discussed that the bangles are for a religious observance and EHS explained to PIC about properly cleaning the jewelry at each handwash. It is advised that employees with jewelry not be direct food handlers. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below 200ppm quat. CDI: Bucket refilled to proper concentration. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed styrofoam trays stored service side up on counter. CDI: Containers were inverted. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dietary supplements stored on top of soda syrup boxes and on top of prep cooler. Ensure employee items are stored to prevent contamination of customer food. |