|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items prepared that morning put into prep top cooler. Observed empty spots in multiple sandwich units where cold air was escaping. Adjacent TCS foods >41F. Observed rolling drawers not being closed completely letting cold air to escape, TCS food >41F. Observed pesto on counter. Observed deli meats in baggies in prep top unit not maintaining 41F or below. CDI-discussion with PIC about practices for keeping food cold. All coolers seemed to be working properly, procedural errors |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Observed several items cut or prepared this morning in top of make units >41F. CDI-discussion with PIC that the top of the sandwich coolers are not for cooling but for maintaining proper temps. CDI-Items moved to drawer area. |
|
38
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat-Observed staff with jewelry on wrists. Observed staff without beard nets. Staff using phone while prepping CDI-discussion with PIC
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Repeat- Observed staff with long painted artificial nails working with exposed food and no gloves. CDI-discussion with PIC |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife used to cut bags of sous vide stored in ambient water. Store dry. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean utensils stored above sanitizer vat of 3-comp sink except dirty dishes stacked amost up to clean utensils. Protect clean items from contamination |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed silverware and plastic ware not stored with the handles up or all facing in the right direction in a flat bin |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.13 Microwave Ovens - C Observed one microwave on line with damaged interior and needs replacing
4-501.11 Maintain equipment in good repair. Observed gaskets on lettuce unit not sealing drawers properly |
|
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 multiple areas in coolers and cabinets that need general cleaning. |