|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed gloves used to hand dispense raw steak onto flat top grill, leave grill to displace box and then return to grill without handwash. CDI - Gloves taken off, hands washed and new gloves put on. PIC educated food employees on handwashing requirements. -2- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed spinach opened for breakfast cooling since 9:30 AM at 52F in reach in near hot bar. CDI - PIC voluntarily discarded. -1.5- |
|
31
|
0
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped large bag of spinach cooling in reach in near hot bar cooling. CDI - PIC voluntarily discarded because food missed 4 hour cooling window. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in coolers. -1- REPEAT
Points not escalated today as there was only one gasket in bad repair. |