|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee working in dish area handling soiled utensils then handling clean utensils without engaging in a hand wash. CDI- Employee was stopped and engaged in hand wash. Employee was instructed to always wash hands after handling soiled utensils before handling clean utensils. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed vegetables, raw chicken, and raw beef stored in reach in cooler with no cover. Condensation from reach in cooler was dripping on some other containers that were covered. Be sure to cover all containers to avoid contamination. Observed desserts in reach in freezer with no cover. CDI- All uncovered products were covered. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several salsa carafes with dried debris stored among clean utensils. CDI- Carafes were moved to dirty dish area to be washed. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice that was reheated to 113F. CDI- Employee voluntarily discarded rice. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed cut cabbage, salsa, cooked pork, and black beans stored with no date mark. CDI- All products labeled with correct date. |
|
31
|
1
|
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 Observed salsa at 50F cooling in a large stock pot. Observed 5 bags of cut steak at 48F - 50F cooling in cooler drawer. CDI- Salsa separated to smaller portions to ensure rapid cooling. Salsa reached 45F. Steak moved to walk in cooler to ensure rapid cooling. Steak reached 45F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of unopened sour cream stored on floor in walk in cooler. Move sour cream to different location at least 6 inches above the floor. |