|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee cutting butter and placing it into bowl on top of oven with bare hands upon arrival. CDI: Employee noticed EHS and washed hands and donned gloves. CDI: EHS discussed bare hand contact with PIC. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes by cook line and on clean rack by dish machine with debris left on plates and bowls. CDI: PIC removed dishes to be rewashed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 REPEAT Observed shrimp cooling in walk-in at a rate of 0.07 deg/min. Observed sauce for mac-n-cheese cooling in ice baths on the counter. Sauce had been there for 3 hours and was 60F in some spots upon EHS arrival. PIC stirred sauce and sauce lowered in temperature to 52F. Cooling rate was taken where sauce was cooling at a rate of 0.04 deg/min. 0.12 deg/min is acceptable. CDI: mac-n-cheese sauce was relocated to walk-in cooler to quickly cool. |
|
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 mac-n-cheese sauce cooling in ice baths on the counter upon arrival. EHS took the cooling rate where sauce was not cooling fast enough. CDI: EHS recommends cooling in ice baths under refrigeration to speed up cooling to proper rate. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees cutting and preparing food on back prep tables without hair restraints. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on the walk-in cooler fan covers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vent with heavy dust build-up in the dry storage area. |