|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed lettuce heads in standing RIC being stored above RTE bins of sauces. REPEAT -3- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed large metal mixing bowl with food debris stacked atop another large mixing bowl.
Observed utensil used for shaping rice to with food debris and grease.
Observed 1 squeeze bottle and 1 dumpling tray with food debris being stored as clean.
CDI - Items were moved to dish are to be w/r/s. REPEAT -3- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 1 bag of dumplings open in flip top bearing no date mark. Food handler indicated they were opened day prior to inspection. CDI - Food handler placed appropriate date mark.
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 cooked sausage in prep unit with date mark of 7/3, exceeding 7 day parameter. CDI - Food handler voluntarily discarded item. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 rice noodles with no start or end time. CDI - Food handler verified time that noodles were taken out of temperature control and updated the TPHC board with correct time labeling. REPEAT
No point escalation. One item not recorded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed 1 bottle of sanitizer atop prep surface. Food handler stated they had been amidst cleaning of surfaces when EHS arrived. CDI - Food handler removed bottle of sanitizer and re-located to appropriate storage area. -0- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple working containers of spices and sauces throughout facility in need of identifying labels. -0- |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed entire spoon submerged in oil mixture on cook line. CDI - Food handler removed spoon. REPEAT -1- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed shared dumpster with lid open at time of inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed litter and miscellaneous items in shared dumpster area. |