|
7
|
1.50
|
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. Observed wait staff with washed lemons to be cut for garnishes with no barriers/gloves present. When wait staff was asked how they would cut the lemons she picked up the lemon to hand to the chef to cut with her bare hands. Did not seem to understand no bare hand contact of ready to eat food rules. CDI- instruction provided |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. Observed three canters for customer self service being cleaned in n hand wash sink in drink prep area. CDI- removed to be cleaned in dish wash area; instruction provided |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook foods to required cook temperature. Observed two just removed from cooking turkeys resting on counter. Observed internal cook temperature to be 130 F. PIC stated they rest up to 160 F. Observed no temperature log documentation to support this. CDI- placed back in oven to restart process |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observe most all foods in top of prep unit to be in excess of 49 F, including but not limited to HB eggs, cooked chicken, cut tomatos, mozerella cheese and cooked corn. CDI- placed on TPHC for discard at close (9pm) |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked corn, chicken and another cooked TCS food not date marked. CDI- PIC labeled or discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked, cut chicken stored in walk in covered at 50 F. CDI- covers removed |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11(A) Maintain equipment in good repair. Observed all foods in top of main prep unit at 49 F or higher. VR for repair |