|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Employee recontaminated hands at hand sink faucets after washing. PIC stopped employee and made correction. CDI. Hands re-washed |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Bar glass washer not sanitizing after cycles. 10 ppm Chlorine. Call made to technician. Verification effective of service needed within 10 days. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Several items in sautee cooler tops above 41F. Refer to temperature chart. Items from previous day prep voluntarily discarded. Items from today prep moved to walk-in for cooling. |
|
21
|
1.50
|
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: Opened feta cheese not date marked. Mashed potatoes from previous day not date marked. Chicken, rice from previous day not date marked. CDI- Feta discarded voluntarily as PIC not sure of when opened. Other items date marked with previous day's date. |
|
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: Found lettuce tightly covered and cooling at 48 F. Portioned, tightly wrapped penne bags 66F and covered by pan of portioned angel hair. Rice on sheet tray in WIC piled high and covered closely by trays above and below. CDI- PIC opted to reheat rice as it had dropped only 20F in over an hour. Lettuce discarded voluntarily. Penne placed in ice and dropped to 41F by end of inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloth bucket at bar with sanitizer concentration of 0 ppm quat. |