|
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 enter kitchen from outdoors without washing hands. CDI- Corrected and washed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed same employee not wash hands for long enough. CDI- Addressed by PIC to wash hands.
Observed good handwashing by other employees during the duration of inspection. |
|
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 thawing shrimp at three compartment sink surrounded by soiled areas. CDI- Item was removed. //
Procedures must be in place when using the three compartment sink for food preparation. These procedures should include wash, rinse, and sanitizing area. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P -Observed a dicer and a component of a dicer soiled. CDI - Placed in three compartment sink to be cleaned. Ensure that once stored items are maintained clean at all times.// Observed wash compartment filled with utensils not allowing for a proper wash to occur. Ensure that utensils are being properly washed prior to rinsing and sanitizing to ensure compliance. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - 0pts - Observed salads cooling tightly covered in walk in cooler. Salads read 48F after 30 minutes causing a 0 F decrease in temperatures. An alternative method should be used to ensure compliance at al times. CDI- Placed in freezer.
Observed rice being cooled properly. Ensure all products prepared at room temperature are also being cooled properly. |
|
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 - Observed salads tightly covered in walk in cooler. Observed lettuce containers tightly covered. CDI- Placed in walk in freezer. Once placed in the freezer product cooled properly.
Ensure that salads are being cooled actively to ensure that when needed for customer use they are at correct temperatures. |
|
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. - 0pts - Observed bins stacked wet. Ensure they are air dried prior to stacking. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed in outdoor walkin cooler shelving, |