|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sushi rice marked for service at 11 am. Sushi rice was leftover from night before. CDI - PIC voluntarily discarded. - REPEAT - 1.5 -
3-501.19 Time as a Public Health Control (P) (Pf) Observed lettuce held on TPHC with time marking of 11am. Lettuce was out when EHS arrived for inspection at 1035. CDI - PIC changed time to the time lettuce was removed from cold holding. |
|
33
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce cooling tightly covered in reach in cooler. Observed rice cooling tightly covered in walk in cooler. CDI - All items uncovered. Maintain food items uncovered until they reach 41F. - 0.5 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored inside of sugar container. CDI - Scoop removed.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled, in use utensils from last night stored inside of prep unit. CDI - PIC moved items to dish machine to be W/R/S. Sanitize food contact surfaces every 4 hours. - 0.5 - |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked at dish drying area. CDI - Items separated to allow air flow for cooling. - 0 - |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in freezer door. Replace as needed. - 0 -
4-101.19 Nonfood-Contact Surfaces (C) Observed cardboard being used to line various shelves throughout facility. Replace with surface that is non absorbent. EHS recommends use of tinfoil. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips present in facility. A VR will occur no later than 4/1/2022 to ensure QUAT test strips have been purchased. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee Oreos stored above cleaned equipment. - REPEAT - 0.5 - |