|
3
|
1.50
|
Proper use of reporting, restriction and exclusion |
Yes |
No
|
No |
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P Observed an employee with a large open wound on his right hand. Employee was working with food with gloves on, but the wound was exposed. CDI: PIC had employee properly cover hand with bandages and plastic wrap. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tomato slicer with tomato skin left on the blade. Observed dried cabbage on a scooping utensil being stored as clean. CDI: employee re-washed tomato slicer and scoop was placed in three compartment sink to be re-washed. Observed sticker left on stacked metal pans. CDI: Sticker removed, and pan returned for proper wash, rinse, and sanitize.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Repeat - Observed build-up on the interior chute of the ice machine. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
23-501.14(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 sliced tomatoes and lettuce in the walk-in cooler that were cooling at an improper rate of .066. Proper cooling rate shall be .1 or greater.CDI: PIC took product to the freezer to quickly cool. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in hot holding container that was below 135F. The chicken was the only thing in hot holding that was out of temperature. CDI: PIC took chicken to walk-in to cool down to use for chicken salad. Chicken had been cooked 30 minutes prior. |
|
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 sliced tomatoes and lettuce in the walk-in cooler in a deep pan and covered with plastic wrap. Product was not cooling at the proper rate. CDI: PIC separated product into two pans and put them in the freezer to quickly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Repeat - Observed cloudy and soiled sanitizer by the hand sink in the back of the restaurant. CDI: PIC switched out sanitizer for clean sanitizer. It was suggested that dry cloth be used before using sanitizer rag to prevent water from becoming soiled or use soapy water to rinse the wiping cloths off in before placing cloths in sanitizer. |
|
42
|
0
|
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 metal pans on the rack by the 3 compartment sink that had been stacked while wet. Ensure pans are air dried before stacking. |