|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee go from prepping RAW foods to RTE foods without glove changing or hand washing in between. Also seen same employee touching single service plates without hand washing or changing gloves. Made recommendations to use tongs for grabbing raw foods to better protect against cross contamination. Employee washed hands and changed gloves. -2 points. |
|
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/3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee prep raw burgers with gloved hands and then use same gloved hands to reach into a container of RTE onions and peppers without glove changing or hand washing. Observed food employee prepping/breading raw chicken near RTE foods on cold hold line such as lettuce, tomatoes etc. CDI/CBI- Employee was alerted of poor glove change and proceeded to glove change and hand wash. Recommended to staff to ensure that employees are not prepping raw foods in the proximity of RTE foods ready to go out for an order. Station was washed, rinsed and sanitized. -1.5 points. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Was alerted by chef that chicken wings are being initially cooked to a temperature of 140F. No approved par -cooking procedures were in place during the time of the inspection. VR- Facility is to final cook chicken wings until par-cooked procedures are approved. Will make a return visit. 0 points. |
|
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 spinach dip cooling while tightly wrapped in reach in 2 door prone to a lot of prep activity during a busy lunch period. Observed cooked chicken cooling at 68 plus degrees inside of 2 door reach in and refrig. drawer. Observed sauce cups such as housemade ranch and blue cheese cooling in prep unit also. CDI/REPEAT: Spinach dip plates were moved to walk in cooler where they dropped to 41F. Chicken was cooked off to 165 immediately and sauces were placed on a 3 hour time hold. - 1 point. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee prepping carrots from bag that is in direct contact with the floor near a trash can. Carrots were uplifted. 0 points. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed
employee preparing food with a watch on. REPEAT -.5 points. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket in direct contact with the floor near prep line. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dish washing occurring in water that was less than 110F. CDI- hot water was mixed with current dish water so that it is 110 or greater during active dish washing.-.5 points |