|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee using prep sink to prep raw chicken breasts and begin to prep lettuce without proper sanitization. Employee stated sanitizer was used after raw chicken but observed food debris still left in sink and sanitizer was not left to dry properly before placing lettuce in sink. CDI-lettuce discarded, sink cleaned and sanitized and left to air dry before any other prep to take place. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine not operating properly. Observed temperature fluctuating from 160F to 180F and only reached proper sanitizing temperature on DishTemp dishwasher tester once during multiple runs. CDI-machine tweaked by PIC and observed final rinse reaching 179F on DishTemp. Repair tech will still be coming by to assess machine. EHS will make return visit in afternoon to ensure machine is still operating properly. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items using TPHC but not labeled such as rehydrated hash browns, pre-cooked potato pieces and scrambled egg mix. CDI-items labeled. |
|
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 Observed two pans of sausage cooling in walk in next to door and tightly covered. CDI-uncovered and moved to colder part of cooler. Observed just cut tomatoes placed out in open pan on front line without being cooled to 45F. CDI-tomatoes taken to walk in cooler to cool properly. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers preparing items such as salads and soup without hair restraints. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow draining floor drain under dish machine causing pooling of water on floor. Repair. |