|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed an employee making salads with no gloves on today- salads discarded and employee donned gloves.
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 |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed two pans of penne pasta that had started cooling 2.5 hours prior and still had not fallen below 70F today- product discarded.
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 45F. -P |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed cooked onions overstacked on the line today holding at >45F- onions had been there <1 hour and were moved to chill down.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed penne pasta cooling in wrapped portions that were deeply stacked. Keep these in a thin portion before placing them in a larger metal pan where they hold in heat.
Product discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed dishes stacked wet today.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the pass thru, underside of the bread butterer, hood vent grrills, pizza oven, and under side of the salad holder.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed the handsink leaking today near the dishwasher.
5-205.15 Maintain a plumbing system in good repair. |