|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat onions, Observed raw ham stored over raw eggs. CDI- food items were rearranged. REPEAT- 3 points.
3-304.15 (A) Gloves, Use Limitation - P Observed employee crack raw eggs and then proceed to prep and used gloved hands to touch utensils without changing gloves or washing hands. CDI- gloves were changed and hands were washed. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomatoes in cold hold unit cold holding at 50 plus degrees. Observed meatballs on prep station at room temp. CDI- foods were aggressively cooled in Walk in freezer. -1.5 points. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked bacon and cooked onions cooling fully wrapped. CDI- wrapping was moved and foods were cooled effectively. -.0 points.
No signature due to Covid19. Inspection conducted with Dino. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed food employee use soiled knife to wipe in use knife. Observed wet wiping cloths on prep surfaces. 0 points. |