|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Employee wearing gloves at bread station observed dumping trash from dust pan. Employee removed gloves, then put on new gloves without washing hands, and returned to preparing bread. CDI- PIC Christopher St. John and employee advised of requirement, hands washed. |
|
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. Wait staff employee observed initially pick up sliced lemon with tongs, then taking lemon from tongs with bare hands to place on glass of water. CDI- PIC stopped employee, lemon was removed and replaced. (0pts) |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on one tea urn nozzle at beverage area. CDI -PIC had nozzle removed for cleaning. (0pts) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Salads being packaged for to-go catering order. Chicken and shrimp placed on salads while hot. Lettuce on salads at 48F during preparation. PIC and Chef Thomas advised of no additional steps to cool salads prior to delivery. Ice packs placed with salads to add in cooling. Discussed options for to go items and requirement for temperature control of foods prior to delivery for catering. PIC and Chef Thomas agreed that usage of time as a method of control would work best for them. Chef Thomas to provide documentation for use of time as ongoing correction by 4/1/17. (0pts) |
|
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. Penne pasta and spaghetti noodles advised to be cooling at start of inspection. Temperatures checked approximately one hour later and temperatures remained the same at 48F and 53F respectively. CDI- Chef moved both on from location on speed rack to allow for more rapid cooling. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Both doors open on shared dumpster. Maintain doors closed. (0pts) |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverage stored on prep table next to large ice bin at start of inspection, closed employee beverage stored co-mingled in cooler at bar area. CDI- PIC corrected storage. |