|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed all employees washing their hands and then turning off the faucet with bare hands. CDI - explained/demonstrated to the PIC and the staff the proper procedure.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - Observed an employee crack raw shell eggs with bare hands then touch the prep unit door and then a spatula. CDI - stopped the employee and explained the violation and proper procedure. The door handle and the spatula were both sanitized. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed and cut peppers, onions and lettuce in the reach in cooler. CDI - items were rearranged correctly.
3-302.11(A) Separate the different types of raw animal foods. -P - Observed several opened raw animal food packages stored commingled in the walk in freezer. Explained that once the original package/container is opened, the items need to be stored in the correct storage order to prevent contamination. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, raw chicken, raw steak, raw burger and ham holding above 41F on the cook line. CDI - ice was placed in the container of lettuce to facilitate cooling. The other items were placed in the walk in freezer to rapidly cool; see temperature chart. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION 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 cut tomatoes, diced tomatoes, steak and chicken cooling in the prep unit on the cook line. The steak and chicken were also covered with lids. CDI - items were placed uncovered in the walk in freezer to rapidly cool; see temperature chart.
Observed lettuce cooling while covered with a lid in the reach in cooler. CDI - lid was removed and ice was added to facilitate cooling; see temperature chart. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies around the 3 compartment sink area.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed a water bottle of vinegar and dead gnats/flies stored on the top shelf of the dry storage. CDI - explained to not store that bottle on the dry storage and to remove any pests from the facility; bottle was removed. |