|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored in 1 door refrigerator unit near make line. Other personal items such as bags and water bottle were being stored in the oven unit. Personal items were removed from other service items and equipemnt., |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 .-Pf. Observed employee dump ice into hand washing sink adjacent to the dish machine. Maintain access to handsinks. Handsinks may only be used for handwashing. Notified PIC of proper protocols in addressing this violation. CDI-education. Repeat. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
NOT A VIOLATION
**Facility has approval for sous-vide and ROP but has not started practice yet. PIC stated they may start with in the next month or two. |
|
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. Observed carmalized onions and mozzarella cheese on countertop on cook line and pizza prep unit being improperly cooled. Ensure that all foods are being properly cooled before being placed out for servicing. PIC placed items inside of shallow containers in the walk in cooler for better cooling methods. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Shrimp was thawing in temperatures that exceed 70 degrees. All thawing foods shall thaw under running water and shall not exceed 70 degrees F. Shrimp was moved to walk in cooler by PIC. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with the sticker still intact on the service line. All fruits and vegetables shall be thoroughly washed prior to servicing. CDI- PIC was educated.5 |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensil tongs being stored in an area prone to possible contamination of clothes of workers. Ensure that all in use utensils are stored in areas away from contamination. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repa1Repair leaking prep sink faucet. All plumbing is to be in good repair. |