|
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 two food employees not using the protective barrier when turning off the faucet. CDI Educational with food employee of cleaning procedure and food employees rewashed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed turkey sausage (raw) being stored over pork sausage and bacon. CDI PIC rearranged storage order. |
|
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 spinach and cheddar cheese from this morning omelette station reading above 45 degrees. CDI Product was discarded.
*Suggest TPHC to PIC to ensure that food is held appropriately without any time/temperature control for no more than 4 hours or kept cold below 45 degrees.* |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discarde the food requiring date labels once time/temperature window has expired, if it is not been labeled or if the label is incorrect. -P
During intial walk through observed feta cheese date marked for 8/17. During inspection revisited and observed food employee had marked cheese for September 17. CDI Spoke to PIC regarding this. Product was allowed to be back dated to correct date. Product was out of date at beginning of inspection which should resulted in discard then employee changed to 9/17 (Food establishment is not opened on 9/17). If seen in next inspection points will be deducted and product discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sandwiches, trays of lunch meat, bowl of quinoa salad and tray cooling still above 45 degrees tightly wrapped. CDI Items were unwrapped and placed in freezer for rapid cool down. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
| 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out equipment/utensils when air drying so sanitizer will work effectively. |
|
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 open well unit with big piece of ice on back condenser. Make sure to keep in good repair. |