|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee see EHS as kitchen was entered, and reach for gloves. CDI-EHS stopped employee and directed to wash. Discussion with PIC about glove use and hand washing. Invitation was extended to PIC to have EHS talk with staff about hand washing and glove use as an educational presentation. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Observed collard sauce made from cold ingredients covered and in dense volume in walk-in cooler at 65 F after 30 minutes. Forty five minutes later same product was 65 F. CDI- moved product to ice bath in prep sink. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed butter holding in warmer at 130 F. Keep butter at 135 F or above if holding hot. CDI-butter discarded voluntarily. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found smoked gouda, roasted mushrooms, and blanched asparagus in salad prep top all above 45 F. CDI- items discarded voluntarily. |
|
21
|
1.50
|
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: Foundpotato salad dated 10/31. Roasted garlic in oil dated 10/30. Refried beans at 45 F dated 11/4. Kholrabi and potatoes at 43 F dated 11/4. Spinach sauce dated 11/2. Italian sausage dated 10/28. CDI- all items discarded voluntarily. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed grilled salmon on Specials Board with no Consumer Advisory. CDI- samon is off the board for dinner service. |
|
31
|
1
|
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: Observed collard sauce cooling tightly covered and in dense volume. Temperature of cooling product was unchanged after 30 minutes. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.Observed hand sinks at bar and drink station soiled. |