|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee making omelettes at breakfast bar and then walking food to patrons, then coming back to the line to continue cooking. CDI: Employee directed to wash hands before returning to make food. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on breakfast bar below 135F. CDI: Items switched to time permanently. Facility keeps a chart of when foods are placed out on line and all food on line was at or above 135F when placed out at 6am, according to chart. TPHC paperwork provided with inspection via email. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on breakfast bar above 45F. CDI: Items switched to time permanently. Facility keeps a chart of when foods are placed out on line and all food on line was at or below 45F when placed out at 6am, according to chart. TPHC paperwork provided with inspection via email. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several items prepared yesterday or the day before with no date mark on them.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two pasta items date marked 12/7 and 12/8. CDI: Items discarded. REPEAT VIOLATION |
|
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 several items cooling in prep coolers or cooling while tightly covered. CDI: Proper cooling methods shown to PIC and directed to employees. All items taken to walk in cooler for proper cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on bottle of oil at line. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 employee storing in use utensils in 103F degree water. CDI: Utensils taken to dish area. New utensils brought up. |