|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
Observed reheated pizza being placed onto a paper plate and the crust was touched with the barehand of an employee. Pizza placed back into oven to reheat.
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 |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed employee food(boiled eggs) stored in the handsink today.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed marinara sauce that had cooled overnight and still had not reached 45F or less-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 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed turkey without a date, grilled chicken with no date, and spinach with an old date sticker on the container- all back dated to correct today.
Observed ham holding at 42F today and it was cut on 4/14(past 4 days)-discarded. If foods are stored at 41 or less they can be held 7 days but when they are held between 41-45, they only get 4 days.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed marinara sauce that had been cooling since yesterday and was 48 in the middle of the product and 46F on the outside of the product- discarded today to correct.
If using ice paddles, then make sure temperture requirements are met before leaving it in the walk in cooler unattended. Recommend not using ice paddles and instead cooling this product in metal pans in thin portions, uncovered in the walk in cooler. Use thermometer to make sure this method meets the time/temperature requirements set out in #18.
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 |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed sanitizer in bucket at >400ppm today. Bucket was dumped out, rags rinsed with proper strength and bucket refilled with sanitizer out of 3 comp. sink. All food contact surfaces it was used on was washed down to correct.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed rusted rack in the walk in cooler and a rusted airdrying rack today.
4-501.11 Maintain equipment in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed a broken light shield in the kitchen today- replace light shield or provide sleeves and endcaps for bulb.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |