|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee food and drink observed stored on shelf next to packaged food items. CDI: food and drink was relocated. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Front handsink by pizza prep area blocked by racks of glasses. CDI: by relocating |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Tag missing from clams stored in cold hold drawer. CDI: obtained duplicate tag from walk-in cooler and placed with clams. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw squid thawing at same prep 2-comp sink where romaine lettuce was being washed. CDI: squid was removed and prepared. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Stuffed shells, manicotti, ham, tomatoes, and peas inside kitchen salad bar cooler recorded > 41F (see temp chart). Other TCS products inside same cooler temped 41F/below. CDI: by voluntary disposal. It was found that some items were blocking air flow of cooler. Improvement on cold holding has been noted. |
|
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. 2 containers of tomato sauce cooling inside walk-in cooler from last night. Checked edges of product and both temped between 45- 50F. CDI: products were stirred and temped at 41F. It was determined that product had not been stirred by employee monitoring cooling process. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Squid thawing improperly at 2-comp prep sink. Product removed and prepared. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans and plastic containers wet stacked on dish shelf. |