|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed gloves used to handle payments and then resume food service without handwashing. CDI - Hands washed. -2- |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed barbecue chicken in use that was reheated one hour prior in steam well at 112F. CDI - PIC reheated barbecue chicken to 178F. Process was barbecue sauce is poured over chicken after chicken fully cooked. PIC educated today to make sure food remains within hot holding temperature range before putting into steam well as this was the only item out of temperature in steam well. -1.5- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 TCS foods cooling on rolling cart by back door at beginning of inspection at 85-95F. CDI - PIC educated about cooling times and foods moved to walk in to cool. Food had been out at room temp cooling for 1 minutes. At 1 hour 30 minute mark, cooling foods were72-74F. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed flu strip located over prep table during food prep. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
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 floor in walk in cooler on shelf with missing legs. -1- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on food employee plating food and taking payments at line. -0- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 (A) and (A)(3) Surface Characteristics-Indoor Areas - C In food prep area, over water using fixtures and in restrooms,
floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles over hot line and in restrooms. REPEAT -1- |