|
7
|
1.50
|
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.-PObserved lettuce being chopped with bare hands today. Employee donned gloves to continue. Lettuce being cut discarded. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -PObserved whole muscle intact beef shoulder touching ground beef and pork. All rearranged today so that the pork was in one container and the beef and ground beef were seperated today.Observed raw bacon stored over cooked chicken today- keep RTE food stored above raw animal food. VR in 10 days.Observed multiple food items stored on the floor today. Keep food stored 6" or more off of the floor. VR in 10 days. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -PObserved 0ppm at the dishmachine today. Primed to correct the issue. Test this before use to be sure it's sanitizing properly. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked pork today. Application for par-cooking given today. Correct in 10 days. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed beef steak that had not cooled below 45F after cooling overnight. Discarded today. |
|
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 yams and cooked pork cooling in a reach in cooler stacked upon each other in deep portions that were tightly covered. Pork placed into the oven to cook and yams uncovered and placed on an ice slush in the walk in cooler.4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -PfObserved insufficient refrigeration for that amount of cooling taking place today and not enough ice to use. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and food.Observed employee foods intermingled with restaurant food today. Provide a container that is labeled, 'employee food' and store this container on the bottom shelf. |