|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 pts- Observed employee was hands and recontaominate with hand sink handles. To avoid recontamination use a barrier such as a paper towel to close handles. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts - Raw eggs stored over ready to eat foods. CDI- Raw eggs placed on lower shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - 0 pts - Upon arrival quat sanitizer at three compartment sink read 50 ppm. CDI- Sanitizer was replaced with fresh reading 400 ppm. // Change sanitizer more frequently to ensure that it is at proper concentrations at all times.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - One soda nozzle observed with mold build up. CDI- Nozzle cleaned. // Clean nozzles as often as necessary to prevent build up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - Three pans of mozzarella cheese (54F) and one pan of pasta (48F) prepared on 6/14 were out of time/temperature compliance. CDI- Items were discarded.
TCS items prepared at room temperature shall be cooled within 4 hours to 45F or below.
TCS items cooked and cooled shall be cooled to 135F-> 70F within 2 hours and 135F -> 45F or below within 4 hours for a total of 6 hours.
Strongly recommend to assess cooling procedures. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Spinach (51F),ham (53F), pizza sauce (65F), ranch (50-70F), and chicken (48-50F) were above cold holding temperatures. CDI- Items were discarded.
Some of the items are being held on make top unit over night. Recommend placing items in walk in cooler over night. |
|
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 - Cooling must be assessed in establishment. Pasta, pizza sauce, several containers of shredded mozzarella, tomatoes, and several portioned salads are not being properly cooled. All TCS foods shall be properly cooled in rapid cooling equipment, shallow pans, and loosely or completely covered. Salads should not be cooled in beverage unit. CDI- Items loosely vented or uncovered. Salads placed in walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Pizza make unit is holding all foods at 45-53F. Assess and repair unit. PIC states it could be that the knob was moved to make it warmer.
Beverage cooler states that it shall be used for packaged non-potentially hazardous items. Use equipment according to manufacturer's instructions. |