|
6
|
0
|
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 - 0pts - Observed dish washing employee go from soiled to clean dishes with out washing hands. CDI- Employee educated and trained. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Butter (59F), lobster mix (58F), tarter (48F) were out of temperature compliance. CDI- Product was voluntarily discarded. Butter placed in walk in cooler for rapid cooling. Discontinue over filling product. All TCS foods shall be 45F or below at all times. Establish procedures to ensure compliance for all product. // Blanched fries (55F) stored at room temperature with no procedure. CDI- PIC placed time stamp and will use time from now on. PIC received paper, will complete, and maintain on site. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - 0 pts - Observed pickled peppers, tarter, feta, and ribs out of date compliance. CDI- Product voluntarily discarded. |
|
31
|
0.50
|
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 - Potatoes, cole slaw and onions prepared today stored tightly covered and out of ice bath. CDI - Items uncovered and placed deep in ice bath.
Recommend the use of ice wands for 5 gallon containers. Store with protective covering and store on top shelf of freezer. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Observed at least 5 wet cloths on prep surfaces.
When towels become wet and not in use they must be stored in chemical sanitizer. |
|
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 - Shelving in between walk in coolers is rusting.
4-502.11(A) Maintain utensils in good repair. - 0 pts - Observed some utensils with cracks or broken ends. Replace.
. |