|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above whipping cream in the prep unit on the line. Observed raw bacon stored above raw salmon in the walk in cooler. CDI - items were rearranged in the proper order.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee grab raw burger with gloves, then discard only one glove and then put on a new one. CDI - stopped employee and explained that both gloves needed to be changed and hands need to be washed in between glove changes. Suggested using tongs to grab raw meat. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed an employee take 2 pieces of chicken off the grill before they hit 165F. CDI - chicken was placed back onto the grill to hit at least 165F. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potatoes in the hot hold unit at 91F. PIC explained the unit just wasn't turned on. CDI - employee discarded the potatoes. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat violation 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 holding fries on time but did not have the time marked on the container. CDI - time was 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 cut lettuce and tomato cooling in the prep top. CDI - Explained proper cooling process (cool items in the walk in to 45F before placing in the prep top). Items were placed in the walk to cool. |
|
32
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
General comment 3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf - Observed cooked vegetables come off the stove around 120F. Explained cooking requirements. CDI - Employee reheated items. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers stacked wet. |