|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed peanut sauce with prep date of 11/07.
CDI- PIC voluntarily disposed of expired peanut sauce. (-1.5)
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed large bag of sliced lettuces without date mark in WIC.
CDI- PIC labels bag with prep date. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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 various TCS foods (cooked pork, shrimp) cooling in lowboys or reach ins with tight wrapping and no change in temperature after one hour.
CDI- All items unwrapped and relocated to freezers or WIC to complete cooling. EHS advises on proper cooling methods. (-1) |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee engaged in food prep with bracelet on.
CDI- EHS spoke to PIC about what jewelry is permitted for hands and arms during food prep. PIC has employee remove bracelet and re-wash hands. (-0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed stacked salad spinner components with stagnant water inside, unable to drain.
CDI- Spinner inverted so water may drain. (-0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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 gaskets in lowboy across from cook line and at baking station in deteriorated condition with severe accumulation of food debris and dark residue. Clean and/or replace gaskets as necessary so they are clean and pose no contamination risk to foods inside. (-1) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed several employee cellphones on prep counters. EHS advises designating a rack, bin, or segregated area for employee possessions. (-0.5) |