|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P-0pts- Observed employee wearing pairs of gloves while prepping food. EHS observed employee take off one pair of gloves and began to work with computer. EHS advised employee to only wear one pair of gloves and wash hands after changing tasks. CDI- Employee washed hands before returning to food prep work. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5pts- Observed two containers of lettuce overfilled in the top of the prep cooler at 55F. CDI- overfilled lettuce removed and put in bottom part of cooler. |
|
31
|
1
|
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 REPEAT 1pt- Observed chicken at 80F. Employee stated the chicken was cooling in the oven and was about to be placed in the walk in. Employee stated the item was cooling for 30 minutes. CDI- EHS instructed employees the proper way to cool items. PIC reheated the chicken to 167-180F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several squeeze bottles without labels. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on prep surfaces.
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 several dry cloths soiled with food debris.
0.5pts |
|
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. 0pts- Observed two split gaskets on low boy equipment and the walk in cooler door kick plate in need of repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed all fan covers in the walk in cooler in need of cleaning due to dust build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- Observed dumpsters doors open during the inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings - C REPEAT 0.5 pts- Observed absorbent ceilings in the kitchen area. Ceiling tiles should be vinyl covered. |