|
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.-P
Observed an employee handle parm. cheese with barehands to top off a dish before it went to the customer- dish discarded today to correct. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed catering foods being stored on top of the oven at <135F when they were finished cooking, before they were put into cambros to be delivered. Products reheated before being loaded up. A hot hold piece of equipment is needed to keep these at 135F or more. |
|
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 open bag of lettuce with no date on it today- discarded.
Observed chopped chicken with a date of 11/3, making today the 8th day- product discarded by PIC. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed a food service employee with a bracelet on and a hard to clean ring. |
|
47
|
0
|
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 build up on the waitstaff shelf/pipe and the lower airdry rack today. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction.
Observed a hole in the bottom of the cardboard dumpster today.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed the doors open to the dumpsters today. |