|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed two employee wash hands properly but recontaminate hands with hand sink handles. To avoid recontamination use a paper towel to close hand sink handles. CDI- Corrected by PIC. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - One container holding several multi-use utensils soiled. CDI- Items were rewashed. Maintain all storage of utensils clean. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Food in display case read 46-51F. Product was placed on the line at 8:30 am. CDI- Product cooled rapidly to 43-45F. // Observed food being left out of temperature control for extending period of time. Monitor. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Some items on display case do not have back up dated product in the walk in cooler. Although establishment has a procedure to discard food if no back up is in place that is not sufficient for a date marking system. All product should be labeled with date of prep or discarded. CDI- PIC will implement a new date marking system for the cold bar display. |
|
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 - 0pts - Cold smoked salmon and undercooked London broil need a consumer advisory after further discussion. CDI- Consumer advisory placed on display. |
|
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 - Repeat - Sandwiches, deli meats, and lettuce stored tightly covered or wrapped. Use the cooling methods listed above to ensure temperatures are achieved. CDI- Product loosely covered/ placed in freezer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0pts - Single service cups stored exposed. To ensure protection store cups in original plastic covering or in dispenser. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. - 0pts - Floor cleaning needed behind cook line equipment. |