|
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 open red bull in reach in refrigerator. CDI- moved to bottom shelf in bus tub labeled employee food |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBserved multiple cleaners and soiled cloth stored on hand sink. CDi- removed |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed cut romaine cooling, 66F in bottom of prep unit in closed plastic container. immediately removed to walk in cooler. after 30 min still 64F. CDI- removed and placed into shallow open metal pan |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomatoes sliced yesterday(PIC) with no date mark. CDI- date marked; advised to date mark all applicable items at proper time
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed but tub of ranch in ramikens date marked 11/14- CDI- 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 large amounts of cooked chicken held at room temp on TPHC- procedure calls for timer which had not been started 30 minutes in. CDI timer set for 330 til discard. new procedure implemented with all chicken and sauces in bowls recorded as TPHC 4 hours start and discard on dry erase board at hand sink |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed toxic chenmicals store on hand sink. CDI- removed |
|
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 cut lettuce cooling in bottom of prep unit in closed plastic container. CDI- immediately removed to open pan |