|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one containers and lid with sticker residue stored as clean at dish rack. CDI- PIC moves to warewashing for re-cleaning. REPEAT. No escalation of points, overall improvement. (-1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurts and fruit cups with sliced melon between 48F-45F inside from beverage cooler. EHS advises PIC that equipment is rated as a beverage cooler, only for the storage of prepackaged, commercial beverages- not TCS foods prepped onsite, such as fruit cups. CDI- PIC voluntarily disposes of items, will hold them on TPHC at counter, or larger cooler across the hall. (-1.5) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed creamers on TPHC without time labels. EHS advises the PIC to use labels for TPHC even if breakfast service does not exceed 4 hours. CDI- Breakfast concluded, items will be labeled for time going forward. (-0) |