|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not wash hands between glove use. CDI - advised to wash hands and don new gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee not switch gloves when gloves became contaminated with raw chicken. CDI - advised to discard gloves, wash hands, and don new gloves.
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed food employee use tongs to handle raw chicken, and then use same tongs to handle other product on the stove. CDI - advised that final cook temperatures for other products that were touched need to reach 165F; advised to use different tongs for different products. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce in the walkin cooler had been prepped at 8 am and has been cooling down for over 4 hrs and product is not in proper temperature. CDI - educated PIC about proper time/temp criteria for cooling; advised to discard product. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed that facility is uneducated about proper cooling methods. Observed a few products that are cooling in bulk containers with plastic wrap on top; lettuce didn't cool in time and slaw was still in proper time/temp criteria. CDI - educated about proper cooling methods (leave products unvcovered to cool down quickly, then cover product when in proper temperature); uncovered the slaw. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked above the 3 comp sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed mold residue on the storage racks in the walkin cooler. |