|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Wash hands after handling soiled equipment and before handling clean equipment. Observed dishwasher handle soiled equipment at dirty drainboad near dish machine and proceed to handle clean equipment on clean drain board without removing their soiled gloves. CDI by instruction. |
|
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 - Observed food employee place cheese on cheeseburger at grill and cheese only reached 129 degrees F. CDI, 2 cheeseburger voluntarily discarded by PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee rinse equipment at handwashing sink. CDI by instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Observed cut lettuce cooling in prep unit in kitchen in covered container ant at 51 degrees F. Food employee stated that lettuce started to be prepared at 7am. CDI, operator voluntarily discarded 2 plastic containers of lettuce. |
|
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 - Observed cut lettuce cooling in covered containers in walk in cooler and walk in freezer . CDI, cooling methods discussed with PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Observed utensil stored on soiled cloth near grill. Observed some soiled linen stored on counter surfaces in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Observed damage do sliding plastic door component of ice machine. Replace so equipment is easily cleanable. |