|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: 0 pts.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinsing out bowl at front handsink. CDI: directed to stop and wash bowl at dish sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 1.5 pts. Observed raw salmon stored above onion rings in low boy cooler and raw beef fried steak stored above fries in reach-in freezer. CDI: storage order rearranged.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in walk-in cooler stored above ready to eat food including diced ham, sausage, etc. CDI: storage order rearranged.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed rolls stored in grocery bags in various areas of facility. CDI: rolls in process of being transferred to food grade bags.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee on cook line crack raw eggs then handle cheese and other ready to eat foods without changing gloves and washing hands. CDI: addressed with manager; gloves changed and hands washed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 0 pts.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed food products inside sandwich prep cooler measuring at borderline temperatures 45F. It was determined that cooler thermostat was turned up accidentally. CDI: cooler thermostat turned down and cooler now reading below 45F. |
|
31
|
0.50
|
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 0.5 pts.
Observed a container of rice that was just cooked and started cooling inside walk-in cooler in large batch and covered. CDI: broken down into smaller batch and stored in walk-in freezer. Observed mixed salad cooling inside walk-in cooler with lids on. CDI: lids removed and ice placed on salad. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment: 0 pts.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all breaders at fry station. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 1 pt.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizing solution in buckets reading 100ppm. CDI: corrected to 200ppm. Observed wiping cloths stored under cutting boards. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: 0.5 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outsides of plastic containers stored as clean on dish shelf. Continue to work on completely removing stickers. |