|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee touch soiled cloth then handle clean equipment and touch food with same gloved hand without removing their gloves and washing their hands in between. Observed dishwasher handle soiled equipment then handle clean equipment without washing their hands in between. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over RTE sauce in flip top prep unit. CDI, sauce below eggs moved to side of unit to prevent cross contamination. improvement made since previous inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed sauce cooling but did not reach below 70 degrees F or below in ice bath. CDI, operator voluntarily discarded 1 container of sauce. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pasta between 43 and 46 degrees F in flip top prep unit. Ambient air temperature of flip top prep unit measured 45 degrees F as measured by thermocouple. TPHC / Date marking variance information discussed with PIC. VR to ensure unit calibrated to ensure it is holding TCS foods at required temperature or variance obtained. Observed spinach cold held at 45 degrees F in flip top prep unit and chicken at 42 degrees F Foods relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per State guidance, no points deducted on first inspection under new cold hold regulatory requirements. |
|
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 portioned pasta cooling in deep covered containers in walk in cooler between 42-48 degrees F. Observed deep covered container of lettuce cooling in walk in cooler at 44 degrees F. CDI, operator trasnferred lettuce to freezer to rapidly cool and transferred pasta to shallow covered containers. Proper cooling methods / and possible implementation of cooling logs for pasta discussed with PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed pans stored underneath paper towel dispenser at handwashing sink. Pans removed from area to prevent possible splash /splatter contamination from handwashing process. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed soiled towel stored on prep table. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed of splash or splatter shall be constructed of smooth, nonabsorbant, easily cleanable material. Observed cardboard lining cart near prep area behind counter. |