|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - 0pts - Observed employee handle lemons with bare hands. CDI- Lemons discarded.
Ensure that lemons are handled as a ready to eat food with tongs or other barriers. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - 0 pts - Observed raw chicken stored over leafy green as. CDI- Moved. / Observed raw chicken stored above onion rings in low boy drawers. Observed raw steak stored over bread sticks in low boy drawers. It is recommend that items are moved to have ready to eat product on higher drawer.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed open containers of food stored under unwashed vegetables. CDI- Moved.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle raw tuna with gloves the touch garnish without changing gloves and washing hands. CDI- Employee directed to remove gloves and washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer reading 0 ppm. CDI- Changed the empty bottle to read 200 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener, robot coupe, dicer and slicer observed soiled stored as clean. Ensure that when items are soiled they are moved to soiled area. CDI - Moved. |
|
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 - 0 pts - Observed orzo pasta reading 85F. CDI- Discarded.
If desired to leave out of temperature time must be used or maintain cold. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Observed two containers of cheese tightly covered in walk in. CDI- Cheese was placed in an ice bath, uncovered, and stirred. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Observed wash and rinse vats soiled. Maintain clean.
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test strips for chlorine sanitizer. |
|
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. - 0 pts - Observed cleaning needed in gaskets, shelving in walk cooler, and exterior of dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure./ 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Floors: Observed tiles missing at the warewashing area. / Cleaning needed throughout particularly in hard to reach areas.
Walls: Wall cleaning needed near warewashing areas for black build up. Three compartment sink is not sealed to wall, Some areas are tightly than others where cleaning may not be as easily accessible. Access. |