|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on a shelf above single-service containers. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
REPEAT
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed time labels missing for the pasta bar. CDI - Employee labeled during inspection. |
|
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 “Sink and Surface Sanitizer” label on the 3-comp sink sanitizer. Sanitizer should be labeled QUAT. CDI - Employee stated that they will inform Ecolab of the change so that they can provide the proper label. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-use utensils can be held in one of the following ways: In water that is at least 135 degrees, under running water, on a clean dry surface, or inside of the product with the handle sticking out. Observed utensils stored in 91 degree water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. |