|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed items in prep unit temping above 41 F (i.e slaw, salsa and ranch). CDI-PIC took items and placed in RIF. EHS suspects cooler may not be functioning properly. See Adequate temperature violation. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: Written procedure shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority. Pf Observed pasta on stove on time, pasta had label with discard time. EHS informed PIC that TPHC paperwork will need to be filled out if wanting items on time and paperwork must stay in establishment. CDI- EHS had PIC fill out paperwork during review. Establishment now has TPHC paperwork. VERIFY IN 10 DAYS |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed prep and lowboy ambient temp was at 54 for lowboy and 60 for prep top. PIC removed items and placed in RIF. Per PIC before EHS arrival unit was cleaned out and top and bottom doors were lift open during cleaning. Ensure prep unit is working and contact for service to ensure proper cold holding temperatures. EHS also observed bottom with water. VERIFY IN 10 DAYS. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed split gasket in RIF in the back by prep unit. Observed split gasket in RIF and RIC in back of establishment in the dining hall. REPAIR.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. COMMENT: Add panels underneath shelving so packets of sugar are not under the drink line. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed gaskets throughout establishment with debris accumulation. Observed top of ice cream display coolers with debris accumulation. Clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Observed prep sink spilling water when faucet is fully turned on. REPAIR. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 - Toilet Room Receptacle, Covered: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed receptacle in restroom with no lid. Provide covering. |