|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee push trash down into trash can potentially contaminating wrists above gloves, change gloves but did not wash hands before handling foods. CDI- Employee corrected, washed hands and put on new gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above sauces and raw asparagus. Observed raw pork chops stored above whole muscle beef. Observed raw fish stored behind RTE foods in drawer cooler where raw meats can drip onto the RTE foods. CDI- All foods arranged by final cook temperature. |
|
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 grits left out to cool with no cooling methods at 71 degrees approx. 4 hrs since cooling began. Observed wrapped portions of mashed potatoes stacked in a deep pan 70-75 degrees in walk in cooler approx. 4 hrs since cooling began. Appears mashed potatoes were tightly wrapped while still warm. CDI- PIC voluntarily disposed of grits and mashed potatoes that had not properly cooled. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler cold holding all TCS Foods at 47-49 degrees including lettuce, cut tomatoes, cheeses, roasted beets, etc. Gave cooler time to recover, never cooled below 46 degrees during inspection. CDI- PIC disposed of all TCS foods from prep cooler that had been in cooler more than 4 hrs. Foods placed in prep cooler less than 4 hrs were moved to walk in cooler to rapidly chill. Prep cooler was moved away from other equipment and observed to reach 36 after inspection. Continue monitoring cooler. Observed a number of foods in other make tables that were 44-45 degrees. Be sure all cold holding equipment is capable of holding foods at 41 min. As rule changed 1/1/19, no corrective action taken for foods 42-45. |
|
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 a few foods from last night not date marked: cooked chicken, rib tips, etc. Points not taken as food had not been held 24 hrs, but the foods are generally intended to be kept more than 24 hrs. CDI- Foods date marked. |
|
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 warm mashed potatoes tightly wrapped and stacked in a deep pan. Observed grits left out at room temp with no cooling methods. Observed deep and covered pan of lettuce actively cooling in walk in cooler. CDI- Reviewed proper cooling methods with PIC, improperly cooled foods dispsoed of. Lettuce vented to speed cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple boxes of raw beef stored on floor. PIC said they were stored temporary while they arrange walk in. CDI- Foods stored off the floor. |