|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Observed food employee perform multiple glove changes without washing hands. CDI- instructions provided |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch.Observed a few utensils slightly soiled utensils stored as clean. CDI- removed to clean |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook foods to required cook temperature. Observed prime rib is not cooked past 130 F according to written procedures. Observed facility started rest or hot hold time at 120 F, temped at 125 F at 535 PM. |
|
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 held hot. Observed mushrooms and prime rib not reheated to 165 F for hot holding. CDI- reheated to above 165 F |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed multiple containers of whipped butter held using TPHC but facility unable to provide written procedures and failed to time label properly. CDI- TPHC corrected |
|
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. Observed prime rib disclosed on consumer advisory. Prime rib may not be undercooked. |