|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Employee on line unrolled portioned raw ground turkey with gloved hand, placed on grill and patted top of raw meat with gloved hand, and then handled sliced bread while wearing same gloves used to handle raw turkey. CDI- Kitchen manager corrected employee. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Various food items on line at salad station not under temperature control. Kitchen manager checked equipment, and adjusted due to extended defrost timing. Cooler was checked later and at 45F and falling. Other food items brought out to the line such as asparagus and cooked onions as cold and ready to use not under temperature control. CDI- all removed in placed in large units for rapid cooling. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Batch foods such as pastas and cooked vegetables at the line not marked. PIC advised that they are for the shift or for the day's use only. CDI- Verbal correction to ensure that the preparation date indicated on the large batch of cooked/prepared foods is also indicated on the smaller batch at the line. (0pts) |
|
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. Multiple pans of pasta cooling in the walk in cooler and batch sauces in the large ice bin not cooling at approved rates. CDI- Intervention required; all items separated and portioned to allow for rapid cooling by PIC. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. In use utensils stored in dipper well at prep line. Water at dipper well turned on slightly but not filling or removing food particles as required. PIC advised that stopper part has been ordered. Ensure that utensils are changed out as required and/ or stored as required. (0pts) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. One damaged dispenser at prep area. Dispenser was replaced immediately. Some dust build up on HVAC return and cycling vents in/ around prep areas. Cleaning is required. (0pts) |