|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 employee grab lemon with bare hands to place into a drink. CDI-Had the drink discarded and explained to the bar tender to use the tongs provided. REPEAT. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee drop a whisk and then start to rinse it off in the hand washing sink. CDI-Stopped the employee and had them send the whisk back to the dish machine for proper cleaning.
Also observed dumped ice in waiting station hand wash sink. CDI-The ice was melted, and explained to the manager that hand washing should only take place at a hand washing sink to prevent cross contamination. |
|
18
|
1.50
|
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 pasta and noodles that did not fully cool from the day before. CDI-The product was discarded. |
|
31
|
0
|
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 peppers and cooked broccoli cooling on a sheet rack below 135F. CDI-The product was placed into the walk in cooler to finish cooling. Once product drops below 135F, it must be placed into the walk in cooler to finish the cooling process.
Also observed chicken cooling with a tightly covered lid in the walk in cooler and two containers of cheese sauce cooling in thick containers. CDI-The lid was removed form the chicken and the cheese sauce containers were placed into ice baths. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed salmon thawing under running water above 70F. CDI-The salmon was removed and placed into the walk in cooler to finish thawing. The running water must be below 70F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed salad cooler cutting board with deep grooves that are no longer easily cleanable. Have resurfaced or replaced. This is not a repeat, this is a different cutting board all together. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the pizza reach in cooler, the lids to the flour containers. Have cleaned. |