|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf - Observed cook cut up avocado on bare hands and touch ready to eat fries with bare hands. CDI- Food was discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Tomato dicer and onion slicer observed soiled. CDI- Items were rewashed.
4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer in two buckets read 50 and 100 ppm. CDI- All buckets were changed with fresh sanitizer reading 200 ppm
Change sanitizing solution at a frequency needed based on use. Remember that cloth towels will absorb the quat sanitizer. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Tomatoes, lettuce, onion, rice, pico, guacamole, chicken, turkey, greenbeans (55F), chicken salad (48F), and broccoli (51F) were out of temperature compliance. CDI- All foods were placed in walk in cooler for rapid cooling, PIC stated that all foods were placed on make line at 11 am.
All three make top units across from grill line are not in good working condition. Make units are not maintaining foods at 45F or below. Units must be repaired within 10 days to ensure that food with be maintained at proper temperatures.
Establishment shall use ice baths until units are repaired and must continue to monitor all foods. When foods are in ice baths they shall maintain a temperature of 45F or below at all times.
PIC states that make top units do not have enough room to properly vent causing them to over heat. A plan through corporate is set in place. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - 0 pts - Broccoli tightly wrapped in portioned bags in deep containers read 48F. Ensure that broccoli is properly cooled prior to stacking in deep pans. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One wet wiping cloth stored on prep surface.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- All sanitizing buckets are being stored on the floor. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Butter scooper stored in water at room temperature. Two scoop handles stored in direct contact with flour, hummus, and single service containers with no handles in salad dressing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Shelving in walk in freezer , some in the walk in cooler, and utensil drying are beginning to rust. Assess and replace. Hand sink faucet on right in women's rest room needs repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- 0 pts - Floors at grill station have thick gaps that are not grouted. PIC states floors will be repaired. |