|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 PTS - Observed one employee closing hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close hand sink handles. CDI- Employee rewashed hands.
Ensure all kitchen and wait staff are aware of proper procedures. |
|
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 employee use bare hands to place eatable garnish on two plates. CDI- Garnish removed and discarded.
Bare hand contact with ready to eat food is no allowed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Potatoes after being cooled for 2+ hrs read 80F. CDI- PIC voluntarily discarded item.
Food items shall be cooled down with proper cooling methods to ensure compliance. Assess cooling methods for all product. Discussed with PIC. |
|
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 - •Repeat - Cooked onions were tightly covered. Potatoes were not properly cooled down. Although product was uncovered it did not allow for potatoes to be cooled down properly within 2 hrs. Assess procedures. CDI- Onions were uncovered and potatoes were voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed a wet wiping cloth stored on prep surface. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Dry storage shelving in kitchen beginning to rust. Assess and repair/replace. |