|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed dishwasher touch soiled equipment then handle clean equipment without washing their hands in between. CDI by instruction. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee touch pizza crust with bare hands after cooking when pulling out of oven. CDI, slice voluntarily discarded by PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed box of raw steak with commercial packaging open stored over ready to eat food in tall reach in freezer. CDI, foods relocated for proper storage. Repeat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sauce on bottom of pizza prep cooler and sauce on right hand side of cooler above 41 degrees F. CDI, foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Observed milk held at 44 degrees F in tall prep refrigerator. CDI, sauce voluntarily discarded by PIC. Ensure units calibrated to maintain TCS foods at new requirement of 41 degrees F and below. Repeat. Follow up visit to ensure long term compliance and calibration of prep units to meet new cold hold requirements. |
|
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 - Observed lettuce cooling in deep covered container in walk in cooler. CDI, cover removed to facilitate heat transfer. |
|
41
|
0.50
|
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. Observed single-service bowl used as scoop in calamari. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some dough plastic containers with damage in corners. CDI, containers removed from use while on-site. |