|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee bare hand contact sink faucets when turning the faucets off. CDI - educated to use papertowel to turn the faucets off to prevent recontamination. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce out of temperature in prep unit. Refer to temperature chart. CDI - pulled product to cool down. Educated on proper cooling methods. cold holding units are not for cooling. Product at proper temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta and macaroni salad with incorrect date labels. Pasta salad: 7.29.17 - 8.10.17. Macaroni Salad: 7.26.17 - 8.10.17. Both items over a 7 day cold holding criteria. CDI - educated PIC about proper date marking criteria. First day of preparation is first day of date marking. PIC wrote the proper date. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce out of temperature in the prep unit. Observed lettuce in large bulk plastic container in walkin cooler. The lettuce was prepared this morning at 9 am and was not cooled down before storing in prep unit. Lettuce in large container in walkin cooler is covered with tight fitting lid. CDI - educated that the prep unit is not for cooling down product. Pulled lettuce from the prep unit to the walkin cooler to cool down. Uncovered the bulk container to cool down. Lettuce currently at proper temperature. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed quat sanitizer buckets at a weak concentration; below 150 ppm. Facilities 22 Multi quat sanitizer is active at 150 ppm. CDI - refilled the buckets with new solution at the proper concentration. Buckets are now at 150 ppm. Educated to soak wiping cloth in solution before storing in bucket. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use cups for customers stored in plastic wrap on the ground. CDI - PIC relocated cups on storage racks 6'' above the floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris build up in the sliding door tracks to the unit on the front line. |