|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.
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
REPEAT VIOLAITON Observed food employees recontaminate hands by turning off the sink faucets with bare hands. CDI- educated to dry hands with paper towel and then use that papertowel to turn the faucets off to prevent recontamination. Observed food employee go outside, then come back inside, not wash hands and begin food preparation. CDI - advised to wash hands after going outside. Observed dishwasher handling soiled plates, cups, and utensils, then move to handle the clean/sanitized items without washing hands. CDI - advised to wash hands/wear gloves when going from dirty items to clean items. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed sanitizer spray bottle at 0 ppm. CDI - advised to change out solution more often and use test strips. |
|
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 tomatoes out of temperature. CDI - removed excess product; educated to not overstack tomatoes in the flip top cooler. Advised to store tomatoes in the reach in unit and not leave them on ice. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf/ Observed heavy cream in walkin cooler that has been opened and held for more than 24 hrs. CDI - educated to place date label on product. |
|
31
|
0
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in the walkin cooler in bulk container with lid covering product. CDI - educated to leave lid uncovered to allow product to cool quickly. Removed the lid from the product. |
|
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. Observed torn gasket to walkin cooler and walkin freezer. They are holding proper temperature. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. Observed 0 ppm light intensity in walkin freezer. Advised to increase light intensity. |