|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed pots and pans built up in front of hand sink removing access to hand sink. Observed spoon in hand sink. CDI- Item moved and spoon removed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - 0pts - Observed cooks cracking eggs using the same glove to touch utensils and food. Discontinue this practice as the raw egg on the gloves will cause contamination of food product. CDI- PIC addressed through education. |
|
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 - One large bucket of pinto beans read 53F in the centermost part. CDI- Product voluntarily discarded.
Observed cooling methods for product in large containers to ensure rapid cooling within the specified time of 6 hours. |
|
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 - Did not observe a date marking system for all product in walk in. Cooked vegetables, rice, blue cheese, ranch, soft cheeses, soups, and other prepared foods were not dated in walk in and on the line. All foods held for more than 24 hours shall be dated for 7 days if 41F or below or 4 days if 42F-45F CDI- Employees were able to label product. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0pts - Observed some items on the menu that do not need to be asterisk due to not being undercooked (ice. Turkey burger, catfish, flounder, and tilapia). These items should have the asterisk removed so that they are not giving the customer the option of under cooking. PIC will correct during next menu change. Items will not be undercooked. |
|
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 - 0pts -Observed pinto beans in large container cooling. Observed salad in deep container tightly covered cooling. CDI- Pintos discarded and salad vented. Ensure that properly cooling methods are being used. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed some cleaning needed in reach in coolers. |