|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter kitchen to start work and put on gloves without first washing his hands. CDI- employee washed hands. |
|
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 an employee remove a pizza from the oven and touch outer edge of pizza without gloves on. CDI- pizza was placed back into oven and reheated to above 165F. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse a hard pretzel off in the hand sink in the kitchen. CDI- discussion with employee. |
|
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 several cheese stored above the fill line of a flip top cooler cold holding above 41F (see chart). CDI- products transferred to reach in cooler for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella cheese made in-house without a datemark. CDI- product dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a tallegio cheese opened on 2/16 in a reach in cooler, a mortadella loaf from 3/3, and rosa salami from 3/3. CDI- products discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed facility cooling pico de gallo in the walk in cooler in a high volume covered container. The product was 60F at 5:00PM and dropped to 59F by 5:15PM. CDI- product split into multiple pans and placed into an ice bath to cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed facility thawing short ribs, beef, and chicken wings in standing water or at room temperature. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no QUAT or chlorine test kit on site for measuring dish machines or spray bottles/buckets. VR required. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the kitchen under convection ovens and microwave. |