|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee enter the kitchen from outside and prep drinks and touch other utensils near cash register without washing hands first. CDI- PIC was notified and food employee washed hands . 0 points. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk stored in front display case near drink dispensers was cold holding >41 degrees F. Walk in cooler was cold holding chicken at 43 degrees F. Ambient air of walk in cooler was 38. CDI/VR Milk was moved out of front display case to the walk in cooler. Both units are to be serviced. 0 points due to first cold hold violation since rule took effect on 1/1/19. |
|
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 Several salads in cold hold units were not labeled and said to be prepared last night. CDI- PIC labeled all salads as needed. -1.5 points. |
|
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 Observed lettuce and tomatoes cooling in tightly covered containers while stacked on top of each other in walk in cooler and at an under counter cooler. Ensure adequate steps are taken top ensure TCS foods are cooled in manner that allows for removal of heat. CDI- PIC placed items in freezer and uncovered/un-stacked cooling foods to meet ambient air cooling rate by the end of the inspection. REPEAT - 1 point. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of pickles stored on floor near back exit door. REPEAT - 2 points |
|
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. Sanitizer in quat buckets checked read 0 ppm. CDI- PIC changed quat buckets so that they are reading 200-400 ppm. -.5 points. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed
single service food boxes stored on the floor. REPEAT -.5 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C/4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Observed lettuce spinner being cleaned without properly getting washed, rinsed and sanitized. Dish washer was actively washing without any hot water of 110 minimum, rinse water or sanitizer set up in sink basins. CDI- educated employee on proper way to wash, rinse and sanitize soiled utensils. Lettuce spinner was placed back in 3 comp sink for re-washing . CDI .-5 points. |