|
7
|
1.50
|
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. Employee handling naan bread at bread oven handling with tongs and bare hands to flip bread over once it was out of the oven. CDI- PIC Sagar Bankar was advised, PIC advised employee to discontinue touching bread with bare hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Some food items in prep cooler drawer unit not under temperature control. Items were located at the front of the drawer on one side of joint cooler. Unit ambient air in the back at 43F. CDI- Chef Naveen moved all to the walk in cooler on sheet pans for rapid cooling. |
|
31
|
0.50
|
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. Salad and goat cheese both tightly covered during cooling process. Cooked chicken and potatoes cooling at room temperature. Chef advised that the potatoes had been on the rack only about 15 minutes and chicken for less than 30 minutes. Intervention was required for all. Food items vented in walk in cooler. Cooked items removed for rapid cooling. See chart for temperatures. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee working at dish washing area not wearing a hair restraint. All other employees wearing a hair restraint. (0pts) |
|
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. Some laminate and would damage to shelving unit used to store utensils. Repair shelving. (0pts) |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. One large pot that is too big to submerge in 3 comp sink or run through dish machine. Remove pot from facility. (0 pts) |