|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands. Employees who contacts exposed ready to eat foods with bare hands must cook foods to at least 165F at the time the RTE food is being added as an ingredient to a food. Observed employee cutting vegetables at the prep table for a shrimp meal. CDI PIC corrected employee on situation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. The dish machine must sanitize as required by the rules. Observed the bar dish machine was not sanitizing as indicated by a test strip. Also, some plates on the cook line were not clean. CDI - dishes were taken to the dish machine in the back. Bar glassware is too be cleaned at the large dish machine in the back. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Foods used for cold holding should be at 45F-41F or below. Observed lettuce at 48F and mixed lettuce at 50F in prep units. CDI some of the lettuce taken out to cool and rest left in prep unit. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Cooling shall be accomplished through placing foods in shallow pans, separating food in thinner portions, or using rapid cooling equipment. Observed two big plastic containers filled with cooked pasta at 70F, and large container of cheese spread in walk-in cooler that was at 50F. CDI employee portioned spaghetti in smaller containers. |