|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment. 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 bare hand contact lettuce on front line. CDI- Lettuce was voluntarily discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed produce being stored over ready-to-eat foods. CDI-Storage order was rearranged. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat Violation-Full Points(3)- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dishwashing machine providing chlorine sanitizer at 0 ppm. Sanitizer bucket was empty. CDI- Supervisor changed out bucket and chlorine sanitizer reached correct concentration.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed interior of ice machine in need of cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat Violation-1.5 pts- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed tuna salad cooling at a rate of 0.05, required cooling rate is 0.10. Tuna salad was prepared this morning at 9:47 am. CDI- Tuna salad was moved to freezer to rapidly cool.
*Points not escalated due to improvement from last inspection* |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat Violation-Full Points(3)- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken at steam table holding at 119F. CDI- Chicken was reheated to 168F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat Violation-0.5pts- 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 tuna salad and guacomela cooling inside walk in cooler covered up. CDI- Items were uncovered. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
On front line, underneath toaster, observed metal pans wet nesting. |