|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat violation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee cracked shell eggs, touch a spatula and then grab bacon and place it in a to-go box. CDI - stopped employee, explained that gloves need to be changed and hands need to be washed and the bacon was discarded.
Observed an employee grab detergent and wash his gloves off then return to work. CDI - stopped employee and asked hin to change his gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General comment 4-602.11(A)(5) Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed an employee drop a spatula on the floor, take it to the prep sink to rinse it then go back to the grill to work with it. CDI - Stopped employee and the spatula was taken to the dish machine to be washed, rinsed and sanitized. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Cook stated the chicken on the grill was ready, but the chicken was only 160F. CDI - chicken was kept on the grill until it reached 191F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no time on the shell eggs on the counter upon arrival. CDI - employee put the time on it when he saw me. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food stored on the floor in the walk in freezer. |