|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touch ready to eat shredded cabbage while describing how long it has been out of temperature control. CDI- Instruction was provided and item was voluntarily discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee rinsing dirty pans and dishes in 3 comp sink without the proper wash, rinse, and sanitizer set up. CDI- Employee was stopped and instruction provided. PIC instructed employee of proper way to set up 3 comp sink. Items were re-washed, properly. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage above 45 F (see temp chart) on prep counter. CDI- Item was voluntarily discarded. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed chicken and beef thawing at room temperature on prep counter. Thawing may occur through the cooking process, under refrigeration or under cool running water. CDI- Items were moved to walk in cooler and instruction provided. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of veggetables stored on floor of walk in cooler. CDI- Instruction provided and bucket was moved off floor. |
|
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. Observed prep tables with rust and corrosion occuring. Repair or replace. |
|
47
|
1
|
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 black build up in prep unit gaskets. Clean or replace. REPEAT. |