|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P|
Observed bar tender use bare hands to put whole lime in slicer, then moved it to the storage container before picking up a slice with bare hands to put on drink. Whole lime discarded today to correct.
Must use tongs or gloves to handle ready-to-eat foods. |
|
16
|
0
|
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 steak that appeared to be undercooked in refrigeration but the SOP states that this whole muscle intact beef reaches a internal FCT of 145F or 15 seconds before properly cooling product. PIC must ensure this FCT is met or this is a par-cooking process that must gain EHS approval.
Corrected through instuction- PIC will review cooking requirements with chefs. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed sliced ham that was >7days old- discarded today to correct.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed pulled pork not date labeled today- back dated during inspection as it was opened that morning. |
|
31
|
0
|
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 black beans, corn and other TCS foods that had just been prepped, cooling on the open top make table- cool these products below before bringing up for service as the top of the product does not cool properly on the open top. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed chefs today with jewelry on their wrists. |
|
42
|
0
|
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.
Air dry glasses and pans before stacking them. Observed them stacked wet today. |