|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler use gloves to grab raw chicken and continued to use the same gloves to grab sliced tomatoes to place on the grill. CDI-PIC discarded tomatoes and provided education to food handler, gloves were discarded and hands washed. EHS spoke with PIC about using tongs to handle all produce or for raw meats to avoid potential cross-contamination of gloves with raw meats and ready to eat foods. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed container of pre-cooked beef thawing in 110F water. CDI-PIC placed beef into an ice bath and placed into WIC to rapidly cool back down.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several ROP filets of tilapia. PIC cut openings into ROP tilapia and EHS spoke with PIC to ensure to cut openings into packaging as listed on packaging by manufacturer to open while thawing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed raw chorizo inside packaging thawing in red buckets typically used for sanitizer by facility. PIC removed chorizo from packaging and placed into clean metal container. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used for sour cream and guacamole stored in water inside prep top. PIC removed scoops from water. REPEAT. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside of dishmachine with moderate amount of build up along the top sections of the inside of the machine, but reside was not found on any clean dishes. PIC stated inside of machine is cleaned every other week. |