|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employees handling raw chicken then go to walk in unit and put on gloves to handle RTE food and employee use gloves to handle raw meat then take gloves off and continue to put on new gloves to prep RTE food. CDI hands washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed back handsink with broom stored in basin and coke container placed in handsink. CDI items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed dish machine at bar at 0ppm. Verification required. Facility will wash glassware in kitchen dish machine unit unit repaired.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed hushpuppy press and butterfly chip maker soiled with debris. CDI items moved for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P
Observed mac and cheese that was cooked and cooled the day before and at 47F. CDI container discarded. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed lettuce, boiled eggs, salsa, tomatoes, brisket, and other items in prep top leftover from the day before that was not dated. CDI items dated. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed tobacco liquid and cleaning spray stored above food at prep top. CDI items relocated. |
|
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 mac and cheese in covered in deep plastic container cooling from the day before. CDI items discarded. Repeat. Suggest splitting product up into smaller portions and then checking temperatures to ensure 41F or below is reached. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed linens stored on floor in back dry storage shed. |