|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored directly above raw lamb in reach in cooler. CDI - PIC placed chicken on bottom shelf. REPEAT
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees wiping gloved hands on soiled aprons and soiled wiping cloths while handling food. CDI - PIC directed employees to change gloves and wash hands. Gloves changed and hands washed. Ensure employees change gloves any time they become soiled. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of beans and vegetables cooling overnight at 45f. CDI - PIC discarded. Ensure hot food is cooled from 135 - 70 within two hours and then to 41f within a total of 6 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed caramelized onions at 52f and feta cheese at 51f in upright line cooler. Ambient air temp of unit 40f. CDI - PIC discarded. All other TCS foods in cooler holding at 41f or lower. Employee indicated items left out of cooler for extended time during cleaning. Do not allow TCS foods to remain out of refrigeration for extended times. REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P. Observed spray can of Black Flag Flying Insect Killer household insecticide in prep area. CDI - PIC discarded. Do not use household pesticides in the commercial food establishment. Contact PCO for pest control needs. |
|
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 Observed beans and vegetables cooling in deep plastic container covered inside walk in cooler. CDI - PIC discarded. Use a method that allows food to quickly cool. Do not cool in deep containers. Use shallow pans or smaller metal containers which allow air flow. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple employees wearing soiled wiping cloths around waist. Do not use wiping cloths as hand towels. Once wiping cloths are soiled return them to sanitizer solution at the proper concentration or remove them to soiled linen container. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed multiple clean utensils and lids stored in unclean containers in dish area. Once clean, store utensils in a clean location to prevent contamination. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open containers of single service items stored directly on the floor in outdoor dry storage area. Store items at least 6 inches off of the floor to prevent contamination. |