|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
i3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employees cutting vegatables with bare hands. Redirected to wash and were disposable gloves. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 Observed egg rolls and chicken pieces in walkin without dates. Food was made the previous day. Gave instruction to properly date mark and recommended using masking tape for ease of use. |
|
31
|
1
|
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 chicken wings and chicken pieces in deep containers in walkin before thoroughly cooled. 2 pans of chicken wings on sheet pans were cooling on speed rack in kitchen but were still above 135 F. Gave instruction to cool items completely on sheet pans before transferring into storage containers. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Assure all dry products that are unidentifiable are labeled with the common name of food. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C Vegatables must washed before cutting. Observed employees cutting celery before it was washed. Redirected and gave instruction. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Floors shall be maintained in good repair. Observed broken tiles at front near cash register. Gave instruction to repair. |