|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
COMMENT: Food employee observed wiping face with hands then handling containers of prepped food. CDI. Informed PIC of violation and he immediately instructed the employee to wash hands. The employee washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
COMMENT: Observed pan of hamburger patties over steaks in reach in cooler. Observed unwashed asparagus, cucumbers and other produce in the walk in cooler above ready to eat foods/clean produce. CDI. PIC moved the hamburger patties to the walk in cooler and the unwashed produce to an appropriate lower shelf in walk in cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat ammonia solution in sanitizer buckets from 0-100 ppm. CDI. PIC remade sanitizer solution. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed lettuce cooling in the walk in cooler (start cooling time of 10:00 am) at 63F at 1:08 pm. At 1:30 pm, the lettuce was at 62F. CDI. To meet the 4 hour requirement from ambient to 41F, the lettuce was immediately mixed with ice water to bring down to 41F. Observed fettuccine noodles cooling in the walk in cooler at 66F at a starting cooling time of 1:08 pm. At 2:03 pm, the noodles were at 65F. CDI. The noodles were placed in the walk in freezer to adequately cool down to 41F within the next 4 hours. Repeat; full points. I will return within ten (10) days to verify compliance. |
|
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
COMMENT: Observed au jus at steam well at 128F. Au jus was in a pan that was not surrounded by hot water in well. CDI. The au jus was reheated to 165F and place back in steam well. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed buttermilk ranch dressing on ice bath at 45F. Observed cut cabbage mix for slaw at fry prep station at 46F. Observed cut lettuce in salad holding bin at 47F. Observed ahi tuna at 43F. CDI. The PIC placed the ranch dressing on time; ice was placed on top of cut cabbage mix and ahi tuna to cool to 41F ; and cut lettuce was mixed with ice to cool to 41F before placing back inside bin. Repeat; full points. I will return within ten (10) days to verify compliance. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 lettuce cooling in large lexan pan tightly covered with lid. Observed fettuccine noodles cooling in large lexan pan tightly covered with lid. CDI. Lettuce was cooled in an ice bath and the noodles were cooled uncovered in the walk in freezer. Repeat; full points. I will return within ten (10) days to verify cooling methods. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
Observed the floor throughout the kitchen facility in ill repair, bubbling in different areas. Floor / wall junctures need to be repaired. Observed the mop sink floor in ill repair. Clean the walls underneath the dish washing area. Clean the walk in freezer floor. Clean the mop sink area walls or if needed replace FRP wall board. Repeat. Half points as low risk; floors are currently being assessed for repair through finance dept. |