|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - 0 pts - One employee observed not rubbing soap on hands for sufficient time and closing hand sink handles with hands. Employees shall: 1. Rinse under clean running water, 2. Apply soap, 3. Rub together for 10-15 seconds, 4. Rinse under warm running water, immediately dry hands, and close faucet handles with barrier such as a paper towel. Other employees observed properly washing hands. CDI- Employee was properly trained on how to wash hands. Employee rewashed properly. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Hand sinks in kitchen are reading 86F and 96F. Hand sinks shall read a temperature of 100F at all times. Plumber arrived during inspection. Verification required. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Raw ground beef stored above salmon and tuna in low boys of grill. All raw animal foods shall be stored according to final cook temperature. CDI- PIC placed ground beef on lower drawer.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Two boxes of raw eggs stored above ready to eat cheeses and vegetables. Do not store eggs above ready to eat foods. CDI- PIC placed raw eggs under all ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Quat sanitizer at dispenser is reading 0 ppm. Sanitizer shall read 200 ppm. CDI- Sanitizer was manual refilled to read 200 ppm.
Verification is required. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Greenbeans (78F) and rice (100F) were not properly cooled by the 2 hour mark. CDI- Greenbeans were reheated to 184F. At conclusion of inspection green beans read 132F. Rice was voluntarily discarded. |
|
21
|
0
|
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 -P - 0 pts - Cream (3/25) and black beans (3/24) were out of date marking compliance. Food items in walk in cooler read 43-45F. All food items 42-45F shall only be kept for 4 days with date of preparation counting as day one. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Repeat - A pan of rice and greenbeans stored in walk in cooler tightly covered. Three pans of lettuce and a pan of cole slaw prepared this morning stored in make top read 49-52F. Food shall be loosely or completely uncovered and be stored in rapid cooling equipment to ensure 45F or below is achieved. CDI- Greenbeans were reheated. Rice was discarded. All other items were placed in walk in cooler uncovered. Lettuce read 45-47F and cole slaw 45F. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. - 0 pts- Scoop handles stored in direct contact with food in four different bins. CDI- PIC stored scoop handles away from food. |