|
6
|
0
|
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 dish washer staff person handling dirty utensils and cleaning 3-comp sink then going to dish machine and handling cleaned utensils. CDI- utilized educational opportunity. Directed dish washer to wash hands and return previously cleaned utensils back thru machine. PIC present. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 : Found lamb ragout dated 11/26. Goat butter dated 11/22. Sliced ham dated 11/22. All foods 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: Wrapped seared tuna 48 F in prep cooler dated same day. Rice cakes piled high in deep container in prep cooler 77 F from same day. CDI- both items spread out on shallow tray and taken to walk-in. Grilled chicken in kitchen 112 F. CDI-Taken to walk-in cooler. Found large volume of potato salad in walk-in cooler tightly covered from overnight 45 F. Mashed potatos tightly covered from overnight 44 F in walk-in cooler. Walk-in cooler holding thin volumes of food 40 F. Ensure large volumes of salads such as potato, chicken, etc are properly cooled before covering. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor covering in front of icemachine worn away exposing wood subfloormembers. Facility is closing 1/5 for floortiling and carpeting. |