|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
No bare hand contact with ready to eat food. Observed employee cutting lettuce without gloves on. CDI-lettuce discarded and gloves used. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Properly store TCS foods cold at 45F or below. Observed cold TCS items in prep cooler across from grill above 45F. Also observed par-cooked french fries stored in bus tub at room temperature. CDI-items put into refrigeration. VR to ensure unit is operating properly. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Provide consumer advisory on menu for undercooked items including reminder and disclosure. Reminder missing on menu. Statement should include a footnote that states the items are served raw or undercooked or cooked to order. Whole statement should include something like this: " *These items cooked to order. Consuming raw or undercooked meats, poulty, seafood, shellfish or eggs may increase your risk of foodborne illness." |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Properly cool foods. Observed diced chicken cooling in same prep unit across from fryers that was unable to hold correct temperature. Cool foods in cooler/freezer. Chicken just barely made cooling parameters. CDI-put into refrigeration. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Properly store rags used for food contact surfaces. Observed employee use rag from belt to wipe cutting board. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Shield lights in food storage areas. No shield on lights in walk in cooler. |