|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handling food without washing their hands prior as no running water was available on MFU. CDI: PIC voluntarily closed MFU until running water is available and employees can effectively wash hands. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed diced tomatoes being held in prep flip top cooler with no time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked start and end time for tomatoes. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of detergent being stored underneath hand sink unlabeled. CDI: PIC labeled spray bottle. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a cone of lamb being held in one compartment sink in which PIC stated was placed there to thaw out. EHS measured temperature of lamb which was 41F. CDI: EHS provided education of proper thawing requirements and PIC placed lamb in reach in cooler. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being stored in a rice warmer in which handle of spoon was resting in rice and another spoon being stored in a container of cooked chicken on TPHC in which handle was resting in chicken. Store utensils with handles above the food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom shelf of prep table with build up of rust and food debris and interior of prep cooler with build up and standing water. Remove rust and food debris and seal shelf of prep table and clean interior of prep cooler. REPEAT. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed no running water from hand sink or one compartment sink. PIC voluntarily closed MFU. VERIFICATION REQUIRED to ensure MFU has running water in both hand sink and one compartment sink. |