|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P
-Handwashing is not being done as handwashing sink is not setup to use and gloves are being donned to handle foods.
*REPEAT
**CDI. Hands washed.
***4.0 POINTS TAKEN |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
5-203.11 - Handwashing Sinks: At least one handsink shall be provided for employee handwashing. Handsinks shall be convenient. Pf
-Hand washing sink was blocked and installed in a manner that makes it inaccessible. (the 4th compartment of a sink approximately 24 inches off the ground.)
*REPEAT
**CDI. Hand wash sink was unblocked.
*2.0 POINTS TAKEN |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 - Time As A Public Health Control: Written procedures for TPHC shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority upon request. Pf
Canned mushrooms placed into container were left at ambient temperature, peppers and onions were below 135F. The intent was to hold TCS foods for under 4 hours as truck typically does not operate longer than 4 hours. No written procedures were prepared in advance and no times were written down. PIC advised they would use tape to label times. Foods held on time shall be discarded after the 4 hour window if using TPHC.
*CDI. TPHC document emailed, added times, and TPHC implemented for TCS foods on unit.
**4.0 points TAKEN |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
-Stainless steel cleaner was stored in the same container as the condiments.
*REPEAT
**CDI. Items moved
**2.0 POINTS TAKEN |
|
34
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 - Plant Food Cooking for Hot Holding: Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. Pf *Veggies were being partially cooked and then placed into hot holding. Cooked veggies shall be fully cooked to a minimum of 135F before moving to hot holding. CDI. Reheated
0.0 points taken |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
4-203.11 - Temperature Measuring Devices, Food: Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. Pf *PIC thermometer reading 89F degrees when regulatory authority checked several areas of same food and they were at 135F degrees. Obtain new thermometer. Verification will be in 10 days.
0.5 Points Taken |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil. *Wet Wiping cloths were not stored in sanitizer. CDI- Sanitizer bucket was made up and rags were moved into the bucket.
0.0 points taken. |