|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee drop cake on ground pick, handle soiled items up off of the ground and discarded cake in trash and proceed to handle food without removing their gloves and washing their hands. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce cold held and overstacked above 41 degrees F and below in sandwich unit and low reach in prep cooler. Foods relocated to rapidly cool in walk in units. Vr to ensure calibration / long term compliance for cold holding in sandwich unit. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Repeat. |
|
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 - Observed several open packages of turkey not date marked. CDI, turkey voluntarily discarded by PIC. Repeat. |
|
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 taco mix and cole slaw recently prepared in cooling process in display unit. CDI, proper methods discussed with PIC. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some grease / residues accumulating on door tracks of meat cases / outside of equipment. Some improvement made since previous inspection. . |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed some grease accumulating on ventilation hood system. |