|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
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 - Observed 1 food employee turn faucet off with their bare hands after hand washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P - 2-301.14 When to Wash - P - Observed food employee put on / adjust mask with gloved hands and another adjust glasses on face then proceed to food preparation without washing their hands. CDI by instruction. Remove gloves and wash hands when changing tasks. |
|
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 buttermilk based dressing overstacked in prep unit at 52 degrees F and cut tomatoes held at 43 degrees F. CDI, foods relocated to cool. Repeat. |
|
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 several TCS foods such as cut cabbage, cut lettuce, chicken cooling in deep covered containers in walk in cooler. CDI, foods relocated to shallow uncovered pans in walk in freezer to rapidly cool and ice water used to shock cut lettuce to below 41 degrees F. Observed cut cabbage 63 degrees F at 1:44 and remained at 63 degrees F at 2:245pm and cut lettuce at 65 degrees F at 1:47pm and at 64 degrees F at 2:14pm 3rd consecutive methods of cooling method. Long term compliance visit required to ensure cooling methods are adjusted and facility is cooling TCS foods using proper methods. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups overstacked and in dispenser |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed fryer basket damaged on corner. CDI to replace basket. |