|
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 - Observed cooked RTE potatoes touched with bare hands. CDI, potatoes voluntarily discarded by PIC. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed drink pitchers uncovered / unprotected at wait station / counter. CDI, pitchers covered. Observed raw chicken stored over cooked RTE foods and chicken stock. CDI, items relocated for proper storage. |
|
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- Observed recently prepared lettuce and tomatoe cooling in prep refrigerators between 44-51 degrees F. CDI, items transferred to WIF and WIC to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed wet cloth used to stabilize cutting board in kitchen and wiping cloths on prep surfaces. Maintain in sanitizer solution in between uses. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tile and wall damage throughout kitchen. Repeat.
6-501.113 Storing Maintenance Tools - C - Observed a drill stored over food on dry storage rack. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C - Observed ceiling light out in kitchen over prep line and entry leading to kitchen next to dressing refrigerator. |