|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
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: Upon entry, observed line chef cutting apples with bare hands. CDI- discarded apples voluntarily. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf : Observed no hot water available at kitchen handsink. CDI- plumber called while on site.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed linens stored in bar handsink across atrium. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Observed two trays of half chickens coming out of oven and going into holding at 130 F. CDI- chickens returned to cooking process. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
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 opened packages of goat cheese not date marked. CDI- allowed to date back to 12/27.
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 mushroom cream sauce dated 12/18. Voluntarily discarded. Smoked duck breasts dated 12/10. All voluntarily discarded and de-natured. |
|
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 : Tomatoes being prepped then placed directly into flip top at 62 F. CDI moved to walk-in cooler. Sliced cheese in flip top 49 F. Moved to walk-in cooler. |