|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee put on gloves before cutting limes at bar without washing hands. CDI- by instruction and discussion with PIC. Employee washed hands after removing gloves. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee cutting limes at bar with bare hand contact to limes. CDI- limes voluntarily discarded that had been contacted. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
n3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : PIC and kitchen manager stated wings are blanched and cooled, and are not ready-to-eat after initial 5 minute blanching. No approved procedures produced for this process. CDI- left procedure template and follow-up within 10 days. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found all items in one cold drawerat salad prep cooler above 45 F. Cabbage mix, lettuce, spinach, cheese were voluntarily discarded by PIC. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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: No written procedures for holding burger tops (lettuce and sliced tomato) off temperature at delivery line. Follow up within10 days for procedures. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Separate food handling from cleaning process when using the 3-compartment sink to handle food. Observed cut potatoes for chips being rinsed at 3-compartment sink while soiled utensils were in the bays of sink. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed wet-stacking of cleaned utensils. |