|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed disposable towels missing from dispenser at hand washing sink. CDI, disposable towels supplied. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS fods in cold holding at 45F or less. -P - Observed spring mix, lettuce and spinach overstacked at salad bar above 45 degrees F. Cdi, leafy greens relocated to walk in unit to rapidly cool. - Observed pepperoni and cheeses cooling in tightly covered containers in walk in unit. CDI, covers removed from containers to rapidly cool and facilitate heat transfer. |
|
21
|
0
|
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 chicken and pepperoni with correct prep date but had discard date of 11/15/18, exceeding 7 day parameter. CDI, labels corrected on site. |
|
31
|
0.50
|
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 recently prepared foods placed back in walk in unit to cool above 45 degrees F. CDI, covers removed to facilitate heat transfer and rapidly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Observed food handler not wearing a hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed food employee wearing a watch while handling food. |
|
47
|
0.50
|
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. Observed shelving in need of cleaning in walk in cooler. |