|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food handling dirty dishes container, then move to sanitize prep boards, then switch tasks to handle the hot holding products. CDI - advise to switch gloves when switching tasks. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed seafood gumbo not meeting the time/temperature criteria for reheating.
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F if food is to be hot held until service. -P Observed chicken chili, chili, and other products not meeting the time/temperature criteria for reheating.
Please refer to temperature chart. CDI - educated about proper reheating parameters and methods. Pulled products from the wells and reheated properly in the microwaves. to over 200F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed one container of cut melon without a date label on it. CDI - educated about date marking on the product. Placed a label on the product. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed multiple products in the walkin cooler cooling with the lid covering the product. Refer to temperature chart. CDI - advised to leave the lid off of the product to allow rapid cooling of the product. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wiping cloth not stored in the sanitizer solution. CDI - PIC placed the rag in the solution. |
|
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. Observed containers wet stacked above 3 compartment sink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. REPEAT VIOLATION. Observed missing tile in the dish pit. Advised to replace tile. |