|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P Observed tightly wrapped (baggies) of brussel sprouts and broccoli at 55F. Cool foods before wrapping tightly. CDI-items put on ice. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat garnish in bar cooler at 58F. Observed pasta (3 types) and shredded potatoes above 41F. Pasta was batched into rolled baggies on front line (hottest area of kitchen) while multitasking. Prep in smaller batches in a cooler part of the kitchen. Cool in walk-in before taking to upright. CDI through discussion that improper cooling and improper preparation/cooling procedures kept the potatoes from maintaining <41F. Potatoes and meat garnish voluntarily disposed of. Pasta will be disposed of at end of service. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed cook wearing large watch. No jewelry below elbows but plain wedding band. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C Observed unwashed berries in bar. Wash berries in kitchen at prep sink and then take to bar |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans hanging over dirty side drainboard and wash vat at 3-comp sink. Glassware in splash-zone in bar. Install splashguard between hand sink and clean glassware storage. Mixer parts/bowls stored on shelf with raw meat/seafood. Store on clean shelf above raw proteins. Coffee pots stored near/in contact with plumbing |