|
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
Observed cook not properly wash hands after handling raw hamburger patties, raw salmon, and raw chicken. The cook would remove the dirty gloves and then don clean gloves. Also observed same cook not wash hands after handling soiled equipment and beginning food prep. CDI-Discussed with the chef about when to wash hands. Chef spoke with the cook and the cook properly washed hands. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed meatballs and lamb hot holding below 135F. CDI-It was found the hot hold unit was not fully turned on. The two items were placed back onto the stove for reheating. |
|
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 saute flip top cooler and the grill flip top cooler holding product above 41F. CDI-The chef is going to contact their maintanance operator to look at the two units. In the meantime, ice was placed into the top portion of the grill flip top and the food product was moved into the walk in cooler for the suate cooler. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked kale cooling in tightly covered containers. CDI-The kale was emptied onto sheet pans again to allow for proper cooling. Discussed with the chef about using their thermometer to determine when product is fully cooled before placing into containers. REPEAT. |
|
45
|
0
|
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 large oven in corner missing a wheel and being held up by several drop pans. Chef explained they are working on having the wheel replaced/repaired. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the wall behind the grill/oven at the cook line. Have cleaned. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaks to the faucet at the 3-compartment sink in the dish room. Chef explained they have been working on repairing the plumbing at the sink. |