|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee blow into gloves before putting them on without washing hands. CDI: discussed with PIC; hands properly washed.
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 dish employee loading dirty dishes then handling clean dishes without first washing hands. CDI: addressed with PIC; hands properly washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed shell eggs on cook line in ice bath at 66F, pancake mix on bottom shelf in ice bath at cook line at 48F, and hash browns in ice bath on cook line at 53F. It was determined that ice bath was being used improperly and not surrounding product completely and pan was not completely submerged. CDI: more ice added to ice baths to properly cool foods. TPHC form sent via e-mail for shell eggs. |
|
31
|
0.50
|
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 items including salad mix and tomatoes being prepared and placed directly in top of flip top cooler. CDI: items removed and stored in walk-in cooler to rapid cool. Ensure these items are placed in walk-in to properly cool to 45F/below prior to placing in flip tops. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed squeeze bottles and spices not labeled on cook line and some dry good containers at back not labeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wiping cloths laying on cook line and back prep table not in use. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed plastic containers and lids on back shelf stored with sticker residue.
Observed ice scoop and large mixing utensils stored directly on top of ice machine at back. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair.
Observed torn cooler and freezer gaskets. |