|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple glove changes without hand washing. CDI- instruction provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed lexan of open cooked pulled chicken stored in contact with boxes of raw chicken. CDI- removed |
|
18
|
3
|
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 Observed baked beans cooling in walk in cooler with no date mark, PIC and staff stated it was cooked yesterday and cooled overnight but set out for a few minutes on table. Beans temped 68 F on outside an 82 F on inside. CDI- discarded |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility still working on consumer advisory on menus. VR |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles of cleaning solution in facility. CDI- relabeled |
|
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 baked beans cooling in large plastic container in high volume to suface area ratio. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility still lacking sufficient cooling space and cold storage. Ownership actively working to obtain more. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed soda products stored on floor. Observed such large volume of prep and such limited space that food employees often temporarily store containers of food on floor during peak prep times. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.Observed multiple soiled wiping cloths on food prep surfaces. |