|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee handle raw foods then change gloves without handwashing. CDI hands washed and gloves changed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef over chicken wings. CDI items relocated.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw turkey burgers over raw eggs. CDI items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine not coming up to temp. Verification required. COmpany called and on the way. |
|
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 spring mix, spinach, lettuce, breaded chicken, tuna, feta, fruit salad, blue cheese, grilled chicken, black beans, corn, and chick peas out of temperature at salad bar. temps in temp chart. CDI items discarded after service. Noodles at prep top at 57F. CDI noodles placed in reach in freezer for a flash cool. Suggest placing salad bar on TPHC. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed flank steak that was cooked to 130F without a consumer aDVISORY and no documentation showing it is a whole intact muscle. Verification for letters or consumer advisory. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken and turkey thawing in 86F water. CDI ice added to water to cool food down. |