|
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. -P - Observed an employee cutting carrots with bare hands. CDI - stopped employee, explained that gloves need to be worn. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General comment 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed 3 containers sitting directly on top of onions and another on top of celery in the prep top. CDI - containers were removed and explained that nothing should be stored directly on top of food. |
|
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 - Observed noodles cooling in the walk in while covered with a lid. CDI - PIC removed lid and placed container in the freezer to rapidly cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer doors. Replace gaskets.
Observed a broken door handle on the reach in cooler. Remove tape and repair handle. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the shelves in the prep unit. |