|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue accumulating on interior surface of ice machine. PIC stated cleaning service will be notified for return service. (0) |
|
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 EHS observed unsalted butter stored in RIC over 41F. PIC asked food employee if butter was removed from counter and placed into unit. Food employee stated due to low business they placed the butter back into unit after being placed on time. EHS observed no time stamp available for butter. PIC stated butter was placed on time within the last four hours. CDI - PIC voluntarily discarded butter. Education provided. (1.5) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. EHS observed avocados with stickers still present on exterior surface stored on make unit. EHS stated avocados shall be washed prior to storage for use, including the sticker on the outside surface. CDI - PIC removed avocados from service to be washed. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of pans stored clean with water present on interior surface of pan. PIC stated facility is working on better way to store pans to dry prior to stacking. (0) |
|
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. EHS observed food residue and black build up beginning to accumulate on WIC gaskets, shelving inside WIC, and reach in units on make line. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed food debris and residue on walls behind grills and make line area. Increase cleaning frequency to avoid accumulation. (0) |