|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed food employee wash hands properly but close hand sink handles with clean handles. CDI- Rewashed hands.
To avoid recontamination use a barrier such as a paper towel to close handles. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
Yes |
3-201.16 Wild Mushrooms - P - 0 pts - Mushrooms are received from a grower. Sources is not confirmed at this time. Further discussion is needed about the current mushroom source.
Invoice and proof of where the spores from the farm come from is needed to be considered approved. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
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 - repeat - Items on prep line, butter, garlic and oil, and other items were not labeled.
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 - Feta cheese dated for 10/19. CDI- PIC discarded. |
|
31
|
0.50
|
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 - Foods are being left out at room temperature reading 80-90F. Foods shall be actively cooled by one of the following methods. Assess procedures. CDI- Items placed in cooler. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
4-203.11 Food thermometers shall be accurate to +/- 1 degrees Fahrenheit.-Pf - Repeat - C/F thermometer read 36F in an ice bath. CDI- New thermometer was opened and read 33.0F. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0 pts - Hot water at three compartment sink does not shut off. Repair. |