|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee washed hands and turned off faucet without a barrier. EHS intervened and explained the importance of turning off the faucet with a barrier. CDI: employee rewashed hands and turned off faucet with barrier -2- |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 2 containers of lettuce in the walk in cooler turning brown and unsafe to consume. CDI: PIC voluntarily discarded -0- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 4 sheet pans of pork ribs cooked on 8/14 and 8/15 at 43F and 44F. PIC stated cooling process is to put it on speed rack for hours to overnight to cool to 41F or below then wrap tightly in serinum wrap. Ambient air temp of the walk in cooler was 40F. EHS suggested to put in walk in freezer to let it cool back down below 41F then move to walk in cooler. CDI: PIC voluntarily discarded all sheet pans of pork ribs. -1.5- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored on the walk in freezer floor. REPEAT VIOLATION -1- |
|
42
|
0.50
|
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 several containers wet stacked on the shelf by the walk in cooler. REPEAT VIOLATION -0.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cup lids, napkins, and other items stored on the floor at the dry storage room. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets of all units on the cook line in need of cleaning. -0- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0- |