|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on a preparation table. Beverages were relocated. |
|
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 employee handling pizza dough 'blanks' without gloves on. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one box of raw bacon stored over deli meats in a walk in cooler, one container of raw oysters stored over deli meats in the walk in cooler, and another box of raw bacon stored over cooked chicken sausage in a walk in cooler. CDI- storage rearranged. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener stored clean with dried debris accumulation on the blade and 2 metal containers stacked clean with visible food debris on them. CDI- items set aside for recleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on the inside of the ice machine in the banquet hallway. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated the facility par-cooks meats and cools them down for large banquets. CDI- instructed PIC to discontinue use of this procedure until approved procedures are implemented. Provided non-continuous cooking application today. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach leaves and salsa in an open air cooler above 45F (see chart). CDI- items were relocated to the walk in cooler for cooling. Improvements made since last inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 4 metal containers stored clean and stacked while wet. Improvements made since last inspection. |