|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 washing hands at handsink then turn off faucets with bare hands, thereby recontaminating hands. CDI- stopped employee and had employee re-wash hands without recontaminating. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed carton of shell eggs on sheet tray with cheese. CDI- eggs moved to location where contamination could not occur. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed sesame grilled salmon on Special's Board with incomplete reminder and no disclosure. Repeat. CDI- asterisk added to menu item and complete reminder typed up and printed. |
|
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: Observed many items prepped today that were cooling in prep tops or reach-in portions of prep coolers, tightly covered, or stacked in dense volume. Blanched asparagus 49 F, brats 79 F, seared ahi 53 Fwrapped and stacked, rice cakes 53 Ftightly stacked, portobello mushrooms 65 F, cooked shrimp 49F several layers think, chicken breasts 50 F. All moved to walk-in cooler, spread on shallow trays and began rapidly cooling. Do not use holding equipment to cool prepared foods. Coolin walk-in cooler on shallow trays then transfer to holding equipment. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf: Observed several stem thermometers in use that were readingmore than 2 F too low. Thermometers recalibrated. Recommend supplying staff with digital thin probe thermometers formore efficient use. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed large ice scoop in ice machine with handle down in ice. |
|
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. Observed some door gaskets of coolers beginning to split. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food beginning to accumulate in gaskets of some coolers. |