|
6
|
2
|
Hands clean and properly washed |
No |
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 grill employee handle raw shell eggs and then handle clean plates without glove change or hand wash. CDI instructed PIC on proper procedures relating to handwashing and employee discarded food and washed hands and changed gloves. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and ham in grill drawers at 46 degrees. all other products at 41 or below. placed chicken on tphc and will do vr to make sure unit is functioning properly. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 salsa , marinara and meat sauce not datemarked in walk in cooler. CDI PIC knew when meat sauce and marinara were made and when salsa was opened so products were datemarked. Repeat violation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed meat sauce and chicken broth cooling in too great of volume in plastic buckets . CDI moved to shallow pans and placed on speed rack and proper cooling rate achieved. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler , grill drawers, and low boy cooler in need of replacement. |