|
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 employee bare hand contact chips while putting on plastic trays. Observed bartender bare hand contact cut oranges and cut lime and placing onto drink. CDI EHS educated employees on barehand contact and employees voluntarily discarded drink and chips. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P Observed cut tomatoes prepped in the morning at 10 AM that failed to cool within 4 hours to 41F due to improper cooling methods (see temp chart). CDI PIC voluntarily discarded cut tomatoes. |
|
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 2 large containers of guac and pico that were cold holding above 41F (see temp chart). PIC stated items were prepped at 11 AM. CDI PIC placed containers of guac and pico into the freezer to rapid cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 2 containers of salsa enchilada (2/27), salsa verde (2/27), and cooked steak(2/27) that was held past 7 days. CDI PIC voluntarily discarded all items held past 7 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 refried beans, ground beef, and cooked chicken cooling on a cart stacked upon EHS entering the kitchen. PIC stated that items were left to cool and finished cooking at 12:30 PM. CDI EHS discussed proper cooling methods and PIC placed TCS food items on ice and into the walk in cooler to properly cool. Repeat violation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed bulb at hood system burnt out. Ensure to replace bulb. |