|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P: Observed employee exit the restroom, enter kitchen, and did not immediately wash hands. CDI- PIC directed employee to wash hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed employee re-contaminate hands at faucet after washing. CDI- re-washed hands after dicussion. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf : Observed one under-counter dish machine reaching 134 F maximum final rinse. CDI- service call made. Facility had another high tempmachine operating correctly. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found dense, high volume of butternut squash soup from previous day 54 F. CDI- voluntarily discarded by PIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Goat cheese not labeled. Cabbage dated 3/13. Chicken stock dated 3/19. Escargot fontina cream sauce dated 3/17.
CDI- all voluntarily discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 : Large volume of thick butternut squash soup in bucket cooling from overnight. CDI- discard. Lobster cooling covered. CDI-vented. Dense volume of poblano sauce cooling 135 F. CDI- spread into thin pan. Cooled to 71 F in 45 minutes. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dish racks containing clean utensils exposed to splash from handsink at dish pit. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Shelving in refrigerator at end of hot line significantly rusted. |