|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee cleaning drink caps in front handsink at bar. CDI EHS redirected employee to use 3 comp sink. Repeat violation. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw clams in the reach in unit. CDI PIC stored in proper order. Repeat violation. Points were not escalated due to improvement seen in overall storage order and only one item stored improperly. |
|
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 41F. -P Observed 2 containers of broth and 1 container of pasta sauce above 41F (see temp chart). PIC stated that broth and sauce was from the night before and was left to cool. EHS determined that broth and pasta sauce failed to cool due to improper cooling methods. CDI PIC voluntarily discarded broth and pasta sauces. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed sliced turkey held for longer than 7 days. CDI PIC voluntarily discarded sliced turkey. Repeat violation. Points were not escalated due to improvement seen in overall date marking and discarding. |
|
31
|
0.50
|
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 Observed 2 containers of broth cooling in the walk in cooler in large plastic containers, covered. Observed a large covered plastic container of pasta sauce cooling in the walk in freezer. Broth and pasta sauce failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC voluntarily discarded broth and pasta sauce. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies throughout the kitchen and by mechanical dishwasher. Ensure to increase pest control methods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tables.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several soiled cloths hanging from employee's aprons. Ensure to store wiping cloths in sanitizer buckets and free of debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on beside pizza boxes. Ensure to store in designated area for employee clothing. |