|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed employee work with raw product, remove, gloves, and continue to work with items in restaurant. Once finished working with raw product ensure hand washing occurs to prevent any contamination. CDI - PIC addressed employee and rewashed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - 0 pts - Observed ice machine in need of minor cleaning in inner chute. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items left out or placed above ice during lunch rush (roasted peppers, tomatoes, sauces, cabbage, etc). CDI - Items placed out around 12 pm with sufficient time to be cooled. |
|
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 - Product on the line that read 46-55F tightly covered once placed in cooler. To ensure products reach 41F or below they must be vented. Soups placed in ice bath was not changed when ice melted causing the temperature parameters to be close to the 2 hour mark. To ensure compliance product must be actively monitored. CDI - Items vented. Ice added to soup allowing it to reach cooling parameters. |
|
42
|
1
|
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. -Repeat - Observed several stacks of utensils in need of air drying. |