|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee drink a personal drink with gloves on and return to the cookline to handle raw hamburger patties with the same gloves. CDI by stopping employee, discarding the burgers touched and re-directing to wash hands and change gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee not change gloves after drinking a personal drink. CDI by re-directing to wash hands and change gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal pans with food debris and 2 lids with food debris. CDI by removing to be re-washed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a small container of pulled pork stored on the hot holding line at 107F. CDI by voluntary disposal. Educated the PIC on ensuring employees are following reheating SOP prior to placing onto the line to hot hold. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw, sliced tomatoes and salads stored on the prep cold holding unit for service above 45F. CDI by removing all to be properly cooled down to 45F prior to service (see temperature observations chart). PIC was unable to provide any documentation showing TPHC is used for these products. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
.4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed salads, sliced tomatoes and cole slaw cooling on the prep serving line. CDI advised PIC to cool in rapid cooling equipment or other approved methods. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Replace cracked plastic food containers.
4-501.11 Maintain equipment in good repair. Replace torn gasket on the walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees coat a box of single service cups in the dry storage room. |