|
13
|
0
|
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 0pts- Observed an employee grab raw beef with gloved hand and then attempt to work with RTE food. CDI- Employee was instructed to wash hands by EHS and PIC. RTE food was voluntarily discarded by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 3pts- Observed cooked steak (60), cooked chicken (60), RTE shrimp (70), lettuce (50), sprouts (53), tofu soup (49) and raw eggs at (67)all above 45F. CDI- All items above 45F were voulintarily discarded by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT 1.5pts- Observed pre-cooked chicken, crab salad, chicken wings and shrimp in the walk in cooler not date marked and prepared yesterday according to PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -0pts- Observed two sanitizer buckets not labeled. CDI- PIC labeled buckets. |
|
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 0.5pts- Observed lettuce (48F) tightly covered and pre-cooked chicken (55F) in a deep pan and tightly covered. CDI- PIC removed covered lettuce and split up chicken to quickly cool. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. 0pts- Observed unprotected cups near waiter station. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- Observed gaskets and inside of reach in coolers with food debris build up. Also observed grease build up on ventalation hood. Clean items as often as needed to reduce and prevent build up. |