|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
Observed an employee holding a plate of pasta with their gloved hand and using their bare hand to spread parmesean on top of the dish- dish pulled off and remade during inspection to correct.
observed an employee using the ice scoop to scoop ice out of the machine but using their bare hand to pile it up and push it into the large pan- ice discarded.
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed multiple TCS foods on the line today that were double panned or the pans were not entirely in the unit, making these foods be in the temperature danger zone(see chart). Foods >47 were discarded today and the others were chilled down quickly below the line.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Observed minestrone that had been cooked the day before, chilled down in zip tied bags, and put into the walk in overnight that were still tightly zip tied today- all product discarded during inspection to correct.
These bags must be opened within 24 hours after cooking or this is cook-chill which requires a HACCP plan and must be approved.
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required.
3-502.11 Obtain a Variance for specialized processes.-Pf |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
Observed cook-chill taking place with minestrone- see #27.
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed a saniitzer bucket stored on the floor today.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Observed dishes stacked wet today on the airdry rack. Airdry these before stacking to prevent microbial growth.
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed water on at the canwash while a hose with a spray nozzle was attached which inactivates the backflow preventor. Water turned off today and nozzle taken off.
5-304.12 Using a Pump and Hoses, Backflow Prevention - C
Observed a small leak at the kitchen handsink pipe today.
5-205.15 Maintain a plumbing system in good repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed build up on the floor under equipment on the line today(old food)- it was better today but still needs more work nightly.
Floor grouting has been repaired in the kitchen. |