|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed 2 employees wash hands and recontaminate hands by turning off faucet with bare hand. CDI: Employees corrected during inspection.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with no handwash. CDI: Employee washed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over ready to eat lobster. CDI: Lobster moved to a higher shelf. |
|
18
|
1.50
|
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 45F. -P Observed baked potatoes sitting on counter upon arrival for inspection at 117F. PIC stated that they had been sitting there for 40 minutes and were about to be peeled and cut. PIC directed to ensure someone was working with them. 20 minutes later, potatoes were still on counter. Employee began working with the potatoes to peel and cut them. After 35 minutes, potatoes were still at 109 degrees. CDI: Potatoes were cut in half and placed in a single layer on sheet tray. After 15 minutes, potatoes were 92F. New procedure discussed with PIC to ensure proper cooling of potatoes. PIC informed that hot foods must cool at a rate of .5F per minute from 135-70F and .11F per minute from 70-45F. |
|
31
|
0
|
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 baked potatoes sitting on counter upon arrival for inspection at 117F. PIC stated that they had been sitting there for 40 minutes and were about to be peeled and cut. PIC directed to ensure someone was working with them. 20 minutes later, potatoes were still on counter. Employee began working with the potatoes to peel and cut them. After 35 minutes, potatoes were still at 109 degrees. CDI: Potatoes were cut in half and placed in a single layer on sheet tray. After 15 minutes, potatoes were 92F. New procedure discussed with PIC to ensure proper cooling of potatoes. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on counter. CDI: Wet cloth taken to dirty laundry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed rubber spatulas to be worn and cracked in several places. CDI: Damaged utensils discarded. |