|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and then used same washed hands to turn sink knobs off. CDI- educated employee and hands were rewashed. 0 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed black mold buildup along interior chute of ice machine. CDI- ice machine was sanitized by the end of the inspection. -1.5 points. |
|
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 Chicken wings that were pre-portioned yesterday, large bins of lettuce/mozerella cheese and sliced ham were cold holding at 45-48 degrees. CDI- wings were placed in the freezer to aggressively cool, large containers of lettuce were discarded and mozzarella cheese was placed in more shallow containers to cool. -1.5 points.
General Comment: Recommend turning thermostat down in walk in cooler to fully cold hold foods at what's soon to be 41 degrees and below come January 1,2019 |
|
31
|
1
|
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 large containers of mozzarella cheese cooling with lids on stacked on top of each other. CDI- Lids were removed and product was unstacked for better air flow. REPEAT -1 point. |