|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee cleaning with wiping cloth proceed to handling cleaned pans/working grill without washing hands in-between. CDI- employee washed his hands. |
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed meat loaf employee stated was fully cooked at ~147 in center of product. CDI- item was placed back into oven for additional cooking. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods in buffet area hot holding below 135F (see chart). CDI- some items were discarded; others placed on TPHC. |
|
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 facility using TPHC for certain foods at the buffet without written procedures. CDI- procedures provided and gone over with PIC today. |
|
31
|
0.50
|
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 Observed cut lettuce in a walk in cooler at 49-51F at 2:20PM. The lettuce was prepared at 10:50AM and was being stored in high volume covered containers. CDI- product was transferred to several pans and placed into the walk in freezer where it reached less than 41F by 2:50PM. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a non-functional reach in cooler where raw proteins/seafood are to be kept near the fryers. This equipment was not being used today. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from handsink foot pedal near the soda machine and dish machine in the back of the kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed debris accumulation on the floor and back wall around fryers.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in poor repair underneath fryers. |