|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
Repeat violation 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 an employee cutting onions with bare hands. Employee stated it was going to be placed in the walk in cooler. CDI - PIC voluntarily discarded the onion. Employee washed hands and put on gloves. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed garlic and oil in the prep top at 53F. Mixture was double panned. Employee stated it was placed in there an hour ago. CDI - garlic and oil was taken to the walk in cooler to cool and the extra pan was removed. Observed raw beef stacked high in the prep top at 50F. CDI - the top layer was taken off to cool in the walk in cooler. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handles of tongs on top of the raw beef in the prep top unit. CDI - tongs were removed and placed in the 3 comp sink to washed rinsed and sanitized. |