|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employees turning off faucet with clean bare hands. Use disposable paper towel or other method to prevent re-contamination of hands. CDI-through education. |
|
14
|
1.50
|
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 build up on ice machine. CDI-cleaning started.4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed several employees preparing raw chicken on prep surfaces and cutting board used for ready to eat food. After done prepping, employees moved on to another task without cleaning and sanitizing equipment. CDI-employees directed to clean and sanitize areas. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed thawed chili without label of thaw date. CDI-labeled. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched french fries using TPHC (Time as public health control) and not labeled with start and end times. CDI-item discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk missing on eggs cooked to order on menu. Pastuerized eggs are used for Hollandaise sauce. Facility is working on a new menu and will submit for approval within 2 to 3 days. VR. |
|
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 incorrect methods for cooling such as placing item in open flip top unit to cool, items tightly covered and cooling in speed rack along with many other pans which may impede cold air circulation. Also observed items cooling near door of walk in cooler. CDI-items cooled in freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Cleaning needed throughout facility. Observed food spills and build up on floors and walls. |