|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Employees shall not use bare hand contact with ready to eat foods. (3-301.11) Observed employee plating up ice cream with bare hands. CDI-food voluntarily discarded and employee directed to hand sink to wash hands and don gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
A hand washing sink shall be maintained accessible at all times for employee use. (5-205.11) Upon arrival, observed an empty server tray blocking hand sink. CDI-tray removed and PIC educated about potential for splash contamination from hand sink onto food on serving tray. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
A food shall be discarded if it exceeds time/temperature combination specified in 3-501.17. (3-501.18) Observed several items in walk in cooler with a date mark exceeding 7 day hold time such as cream sauces, spinach artichoke dip, etc. CDI-all items voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use proper cooling methods. (3-501.15) Observed a few items on cold hold line above 45F due to being prepared and not cooled down before being placed in holding unit. All items prepared 2.5 hours earlier and below 70F and placed in walk in cooler to cool down. Also observed chicken stock cooling in ice bath with chill stick. Not enough ice placed around product to facilitate quick cooling. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
In use utensils shall be properly stored. (3-304.12) Observed ice scoop handle stored down in ice. Store scoop with handle above top of ice. |