|
6
|
0
|
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 - 0pts - Observed employee go from soiled to clean utensils without effective handwashing. CDI- Employee washed hands properly. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 - Repeat - Greens in large container read 52F in the centermost area. CDI- Product voluntarily discarded.
Monitor cooling methods for large batches of product especially with use of thermometer. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Sausage, London broil, tomatoes, cooked vegetables, and other items in the low boy drawers were out of temperature compliance. CDI- All product was voluntarily discarded. Do not store any product in unit until repaired. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Hot bar food placed on time around 10-1030 did not have proper time stamps CDI- Time placed on product. |
|
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 - Tomatoes cooling in make top. Greens cooled in large container (53F). Sushi brown rice and black rice stored in tightly covered containers reading 48 and 55F. CDI- Product vented, tomatoes placed in blast chiller, and greens discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Repeat - Pizza cooler drawers reading product at 49F CDI- Cheeses were voluntarily discarded. Non-TCS foods left in unit. All other product prepared today within 4 hours placed in blast chiller for rapid
cooling. Do not use unit until it is properly repaired. // Repair gaskets throughout. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Repeat - Floors sealant throughout is missing. Repair.- |