|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink sitting on a shelf in the dry storage room. CDI-The drink was removed. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee cutting onions with no gloves on. When questioning the employee about the onions, he stated that he will discard them and put on gloves. Am unable to determine if the onions were going to be cooked. CDI-The product was discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food buildup on the chopper stored on a bottom shelf of a prep unit. CDI-The chopper was brought back to the dish machine area. REPEAT. |
|
31
|
0.50
|
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 just portioned noodles, and a container of orzo in the cooler drawers still cooling. Also observed roasted tomatoes cooling on a rack underneath the oven. The product was at 118F. CDI-All items were brought to the walk in cooler for rapid cooling. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open contaienr of herbs stored underneath the soap dispenser. CDI-The herbs were covered and moved to another location. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage racks. Ensure they are fully air dried prior to stacking. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the shelves in the walk in cooler, the ice cream freezer lid, underneath the cooler drawers, the scoop water holder, and the sauce flip top lid. Have cleaned. REPEAT. |