|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Employee cutting raw brussel sprouts on prep line. PIC Stirman Headrick advised that brussels were going to the line to be cooked during dinner service. CDI- PIC and employee advised best to use barrier; ie gloves to reduce bar hand contact as brussels were not going to be cooked immediately. Employee washed hands and put on gloves. (0pts) |
|
21
|
1.50
|
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. Wrapped brisket on reach in cooler, cooked onions, cooked pasta prepared two days prior not marked as required. CDI- items were allowed to be marked.
General comment: ensure that ready to eat foods and cooked foods that are stored on the prep cooler top, but stored in bulk in the larger units have the same marking/ date as on the bulk items. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf. One container of crème fraiche in the walk in cooler. Employee advised that it is left out overnight during the initial process. PIC, employee, and head Chef were advised that specialized process of fermentation would require an approved variance application and HACCP plan. Discontinue process until process can be approved via state variance committee. CDI- PIC advised that they will discontinue and purchase sour cream until they can provide required application and plan. (0pts) |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf See item # 27 (0pts) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Blanched fries being cooled on speed rack, packaged sliced cheese and ham rolls stacked in large amounts and tightly covered. Items not cooling at approved rate. CDI- Fries were blanched and cooling process started over; cheese and ham unwrapped and speed out on sheet pan for rapid cooling. REPEAT. Discontinue leaving foods on speed rack at room temperature for cooling as this is not an approved method for rapid cooling. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Packaged raw meats thawing in standing water in container at prep sink. CDI- meats removed |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Cloth napkins and cloths used stored directly on the floor in back storage room. Store off the floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water at 97F during active utensil washing. CDI- water adjusted. |