|
6
|
0
|
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 several staff wash hands and recontaminate hands when turning off the sink faucet. CDI: PIC corrected staff as they washed hands incorrectly. |
|
13
|
1.50
|
Food separated and 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 employee with gloves on spray dishes and load into the dishwasher. Employee then removed clean dishes and began drying them without changing gloves or washing hands. CDI: Employee educated on when to change gloves. Employee sent dish back through the dishwasher. |
|
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 41F. -P Observed fleming's potatoes cooling in walk in on ice on covered speed rack. Product was cooling at a rate of .2F/min in first parameter. CDI: product put into large lexans of ice water and put on open shelf in walk in cooler. Product then had a rate of 2.2F/min. PIC directed to use this process going forward. Observed tomatoes cooling at a rate of 0F/min. CDI: Tomatoes spread out and then cooled to 41F by end of inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned chipotle macaroni at 43F from 3/18 in walk in. CDI: Product voluntarily discarded. Observed filet flatbreads in reach in at 42F. CDI: Product will only be used for today's service. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed brie date marked 2/26 in walk in cooler. CDI: Brie voluntarily discarded. Observed several pans of prepped items (champagne brie, chipotle mac n cheese) with date of portioning, not date that the oldest ingredient was prepped. CDI: Products voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 fleming's potatoes cooling in walk in on ice on covered speed rack. CDI: product put into large lexans of ice water and put on open shelf in walk in cooler. Observed tomatoes cooling in deep container with lid. Tomatoes moved to sheet pan to rapidly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying pan. CDI: Employee directed to let all items air dry. Observed wet stacked dishes stored as clean. CDI: Dishes separated. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed some damaged gaskets on reach ins throughout facility. REPEAT VIOLATION Improvement from previous inspection. |