|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11 (F) Person in Charge-Duties - PF. The person in charge should ensure that employees are properly cooking TCS foods through oversight and routine monitoring of cooking temperature using food temperature thermometers. Observed PIC with no knowledge of taking final cook temperatures. CDI - education provided on making sure employees and all staff have proper knowledge of taking final cook temps. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employees on cook line not washing hands in between glove changes. CDI - directed to wash hands before putting on clean gloves. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed final cook temperature of scrambled eggs only reaching 140F off the grill. Raw shell eggs that are broken and prepared in response to a customer's order for immediate response must reach a final cook temperature of 145F. CDI - eggs reheated on grill to 150F and discussed with PIC about checking final cook temperatures frequently. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pancake batter @ 53F held in cold well on cook line. Pancake batter contained buttermilk and egg whites. Maintain foods that contain TCS ingredients 45F/below or hold under TPHC - (time as a public health control) w/ procedures provided. CDI - batter placed in bottom of reach-in to cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sliced ham in walk-in cooler that will be held in refrigeration more than 24 hours not date marked. CDI - dated during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 boxes of muffins and soup stored on the floor of walk-in freezer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitress staff not wearing hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some waitress staff wearing jewelry. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service trays on the floor in dry storage. |
|
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 various items throughout kitchen at waitress station in need of cleaning to removed debris and residue including: bread racks, inside cold hold rail, shelving, inside microwaves, cooking equipment, inside cooler drawers, interior non-food contact part of ice machine, and NFS of soda machine at waitress station. |