|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves. - P Observed multiple food employees shedding and donning new gloves with no hand washing between. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Prevent Contamination from Hands; No bare Hand contact of ready to eat foods. - P,PF Observed food employee bare hand avocado and cheese on toast. CDI- instruction provided; gloves donned |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Ensure Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature and Concentration - P Observed dish machine not sanitzing; 0 ppm. Sanitizer bottle empty. new bottle installed and unit primed |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Rar proteins shall be cooked the first time to final cook temperatures. - P,PF Observed raost beef cooked yesterday cut to reveal inside had not hit final cook temperature as no textural change had occurred in the center. CDI- reheated to above 165 F. Printed FCT scale |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain cold held TCS foods at 45 F or colder. Observed rice, pimento cheese and sliced cheese above 48 F. CDI- removed to flash cool |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be properly Date Marked - PF Observed cooked roast beef in prep unit and walk in cooler and pasta in walk in cooler not date marked. CDI- removed to date mark |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved and effective Cooling Methods to cool TCS foods.- PF Observed pasta salad at 70 F cooling in high volume covered containier in walk in cooler. CDI- removed cover |