|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed food employee place raw steak on grill with gloved hands then used the same gloved hands to handle and plate ready to eat sliced oranges and to steam ready to eat broccoli for customer order. CDI. PIC instructed employee to remove gloves and perform a proper handwash when switching between working with raw to ready to eat foods. RTE foods were voluntarily discarded. Employee washed hands (see #13). |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
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
Observed waitress handle bread loaves for customer tables with bare hands. CDI. PIC instructed the waitress to discard the bread that was touched with bare hands and to use the deli paper and tongs to prevent bare hand contamination. PIC states they are trained to prevent bare hand contamination. Suggestion to the PIC to provide additional training to wait staff. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
COMMENT: Observed food employee not changing gloves between handling raw steak and ready to eat orange wedges and broccoli. CDI. PIC instructed employee to change gloves and discard ready to foods. Employee changed gloves washed hands and discarded the ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed food debris on cleaned slicer/chopper at food prep sink. Observed food debris on several stacked food containers. CDI. Dishes were pulled to the the dishwasher area to be recleaned. Repeat; half points as no points taken at previous inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed salmon and hamburger holding in low boy cooler at 43F. CDI. The PIC placed the salmon on ice. All other cold holding temperatures were in compliance. |
|
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 lettuce and romaine cooling covered in large bins in the walk in cooler. Observed rack of ribs cooling in cold holding drawer under grill. Observed diced tomatoes cooling covered in the walk in cooler. CDI. Tomatoes were uncovered to cool properly; lettuce was placed in the freezer; ribs were moved to the walk in cooler to fully cool. Discussed cooling methods with the PIC. Discussed using the freezer for cooling of produce. Repeat; full points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
COMMENT: Observed black buildup on several gaskets throughout the kitchen. Observed debris on inside of hood. Clean more frequently. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
COMMENT: Observed low floor grout in main kitchen area (PIC has a work order placed). Observed bottom door junctures in need of repair. Observed lights out above line. Observed dark ceiling tiles in need of replacing eventually if they cannot be cleaned effectively. |