|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P PIC touched cooked gyro meat with bare hands. CDI - Discarded contaminated meat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef thawing on shelf above ready to eat foods such as dried dates. CDI - Raw beef relocated above raw chicken. |
|
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 Tomatoes holding at 50F in flip top. CDI - Out of temp portion removed; reminded staff not to stock pans above the chill line. |
|
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 Plate of whole chickens cooling on counter in kitchen at 120F. Staff directed to place in cooler. Later found same chickens stacked together and wrapped in reach in cooler; also, cut lettuce cooling while tightly wrapped. CDI - Lettuce vented; chickens spread out to a single layer and uncovered to aid in cooling. |
|
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. Wet wiping cloths stored on prep counter. CDI - Placed in sanitizing solution. |
|
45
|
1
|
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. Split gasket on reach in cooler doors. Also, paint chipping of missing form wire shelving. Replace gaskets, repaint or replace shleves. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on fan guards in walk in cooler. Clean. |