|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 When to Wash. Ensure that hands are washed as often as neccessary to prevent contamination of food and clean equipment and utensils. Observed employee on cook line changing tasks and going in and out of walk-in cooler without washing hands or changing gloves. Observed dish washer handling soiled dishes then touching clean dishes coming out of dishmachine without changing gloves or washing hands. CDI, by instruction; discussion with cook on proper handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed cups for salsa stacked with food debris on shelf above prep cooler. CDI, taken to dishmachine and cleaning process was started.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Maintain sanitizer at proper strength; 200ppm at least for quat and 50ppm for chlorine. Observed quat sanitizer in red buckets < 200ppm. It was determined that it was because of the towels coming into contact with the solution weakening it's strength. CDI, by instruction; buckets changed out. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed a sheet pan of meatloaf and brisket stored in walk-in cooler not date marked that was prepared yesterday and will not be used until this weekend. All other various food products observed in walk-in cooler were correctly date marked. CDI, by instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Observed a large container of brunswick stew cooling improperly in walk-in cooler. Ice wands stored inside were melted and it was observed that the product had not been consistently stirred to rapidly cool. CDI, discussed proper cooling methods with cook. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wiping cloths that become soiled & wet should be stored in chemical sanitizer when not in use. Observed wet soiled wiping cloths not in use laying on counter surfaces. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed cups used for salsa stacked wet above prep cooler on cook line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Observed some salsa cups stained and a few badly damaged fryer baskets. (one basket discarded during inspection). |