|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15; Priority Foundation; Employee observed rinsing hands in the three compartment sink. PIC entered kitchen and did not first wash hands. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for dishwashing. CDI- Employees instructed to wash hands in hand sink. Employees washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation; Handsink in kitchen did not have paper towels. Each handwashing sink shall be provided with paper towels or hand drying device. CDI- PIC replaced batteries for paper towel holder. |
|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11; Priority; Greek yogurt and regular yogurt from US Foods truck was above 41F. Refrigerated, TCS foods shall be at a temperature of 41F or below when received. CDI- The yogurts and other refrigerated foods were rejected by the PIC. EHS is who initiatied the delivery temperature check, reminder to the PIC to check all the delivery temperatures to prevent accepting product above 41F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Hummus with use by date of 5/24/2026 was kept in reach in cooler. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- PIC voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1); Priority Foundation; TPHC procedures were not provided at today's inspection for items on the breakfast bar that are maintained from 630am-930am and then discarded. PIC was verbally able to explain time procedure. Additionally, times were not recorded for any of the foods on the breakfast bar but verbally were put out around 630am. Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance. 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. CDI- EHS provided another copy of TPHC form and explained ways you can mark the product i.e. stickers, written time log, etc. EHS encouraged PIC to contact food safety auditor to consult about time vs temp, if corportate already has procedures. EHS will verify compliance by 6/11/26. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core; Food employee working with beard in kitchen. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; Replace the torn gasket on the yogurt/milk cooler. Repair the broken legs on the reach in cooler in side storage room or remove. Maintain equipment in good repair. |