|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw eggs onto griddle, break yolk with spatula, remove gloves, wash hands, don new gloves and handle spatual that has raw egg on handle. Employee then handled plateware for customer. CDI: 2 spatulas used (one raw and one RTE) to prevent cross contamination. PIC is thinking of switching to pasteurized, shell eggs. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed grab n' go cooler holding products above 45F. CDI: Items moved to another cooler. PIC stated temperature upon opening was below 41F. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed soups and ground meat thawing at room temperature. CDI: PIC relocated meats to reach in cooler and soups moved to running water. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed oatmeal toppings uncovered at self serve bar. CDI: Toppings covered. PIC stated he has ordered dispensers for toppings. |
|
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 air temperature of grab n' go cooler at 50F. See #20. |