|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee rinse dirty dishes, then put away clean dishes several times. CDI: Employee directed to properly wash hands when moving from dirty to clean items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blue cheese olives held on time with no written procedure, and no time mark for item on counter. Observed no time mark for bearnaise sauce on counter. CDI: Times marked to clearly display discard time/date. PIC stated that to add blue cheese olives to the paperwork would take some time, as it is a corporate procedure. VERIFICATION REQUIRED |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 blistered tomatoes cooling while covered and in a deep container in walk in cooler. CDI: Item moved to a sheet tray for proper cooling. Observed miso glazed fish being prepped upon arrival. Item was placed into walk in cooler, tightly covered. Fish was above 45F. CDI: Fish uncovered, and moved to sheet pan. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 tongs stored within splash zone of handsink at server station. CDI: Tongs relocated to a clean, dry location. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes off, then stacking them as clean. CDI: Employee directed to discontinue this practice and allow items to air dry before stacking. Observed wet stacked plastic containers stored as clean. CDI: Items separated for air drying. |