|
6
|
4
|
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 food employee turning off faucet without a barrier. CDI- employee rewashed hands. REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce located above ready to eat foods in the walk in cooler. CDI- PIC rearranged items. REPEAT |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans at 84F,brunswick stew at 108F, and pinto beans at 88F held in steam well unit for hot holding. CDI- Items reheated. See temp chart. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed fried chicken, fried chicken wings, bowls of buffalo chicken, and heavy cream with no date mark. CDI- wings and chicken breasts were voluntarily discarded. Heavy cream was dated.
3.501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa in the walk in cooler dated 10/11. Salsa had exceeded time and temperature parameters. CDI- PIC voluntarily discarded. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a wrist band while cooking food on the cookline. |
|
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 rusty shelves in walk in cooler and fryer baskets in need of cleaning. REPEAT |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee drink in bar area near food/items used for the facility. REPEAT |