|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed employee close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close handles.
No violation observed at the warewashing area. Education to PIC about washing hands in-between soiled and clean utensils since there is no handsink available in the direct area. Continue to work on issue to ensure compliance at all times. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P - 0 pts - Observed pickled dill pickles, asparagus, and green beans in a container with no labeling. Although an invoice was provide there is no way to verify that the product is approved. Discontinue using product unless proper documentation is received. CDI- PIC removed product from establishment. |
|
16
|
0
|
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 - 0 pts - Establishment is currently searing fillets, cooling, and reheating to order. This process shall be discontinued. CDI- Fillets were discarded voluntarily.
PIC states that process will be discontinued. Searing will occur to order. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Guacamole and ranch were not dated. CDI- PIC dated items properly.
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 -P - Potatoe salad (5/5), squash (5/7), lemon cilantro butter (5/7), and roasted tomatoes (5/7) were out of date marking compliance. CDI- All items were voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 - Repeat - Lettuce stored in 5 gal container tightly covered. Lettuce stored wrapped tightly covered. Guacamole (with tomatoes) stored tightly covered. CDI- Lettuce loosely covered. Guacamole place in ice bath. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in reach in and walk in is beginning to rust. Assess/replace. |