|
6
|
2
|
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. Employee left area to get utensil at ware washing area and returned to work at his station without washing hands and changing gloves, employee handling raw chicken with gloved hand and then resumed working with other foods, another employee removed glove to handle cell phone and then put his glove back on to resume working at prep line/ grill station. CDI- Employee's were instructed to remove gloves, wash hands. PIC John Gautreau also instructed employee's as to proper handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Unwashed pineapple over washed vegetables. Pasteurized liquid eggs stored under commercially packaged meats in walk in cooler. CDI- PIC corrected storage (0pts) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked potatoes not under temperature control and observed to be over stacked. Cut tomatoes over stacked in salad cooler at 46F. PIC was advised that over stacking foods in containers could be a factor in temperatures. CDI- PIC had storage corrected. (0pts) |
|
21
|
1.50
|
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. 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. Pasta with a date label for 12/2, but PIC verified that pasta was made two days ago, and put into incorrect container. Cooked sausage, milk, and pan of pasta with no dates. One container of pasta that was at 45F with a date of 12/7. CDI- PIC was allowed to correct the date on the12/2 pasta, and voluntarily discarded remaining.
COMMENT: Three containers of buttermilk in walk in cooler with best by date of 11/26. All with visible separation. CDI- PIC voluntarily discarded. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. One box frozen veal knuckles placed on prep sink for thawing. CDI- employee corrected. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's with no hair restraints on at the initial walk through of the inspection. CDI- Both put on hair restraints. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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. Tongs at express station stored in room temperature and cold water. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC provided correct test strips for chlorine sanitizer and pH strips for Quat dispenser. PIC advised that those were the strips provided by vendor, but was not able to advise as to the approval range for pH indication on the strips. CDI- Strips provided. PIC will also need to contact vendor for approved range indicator for pH strips if they intend to continue using them. (0pts) |