|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF: Ready0to-eat foods shall not be contacted by bare hands. Observed salad ingredients being prepared with bare hand contact. CDI- rewash ingredients and discussion with PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Hand washing sinks shall be used for no other purpose than for washing hands. Found significant amount of ice in front handsink. Do not use handsinks as dump sinks. CDI- cleared sink. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF: Poultry shall be cooked to an internal temperature of 165 F with no interruption in the cooking process. Found chopped chicken lightly seared in reach-in cooler. CDI- direction to discontinue practice and cooked chicken fully. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below when holding. Found multiple items above 45 F in flip top of small prep cooler. CDI- moved items to freezer for rapid cooling. See temperature chart. Found squid and raw chicken in flip top larger prep cooler above 45 F. Chicken cooling in bottom 92 F. Moved items to freezer for rapid chill. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: do not rely on small volume coolers to adequately cool foods. Found chicken cooling in prep cooler 92 F. Chicken was bringing temperatures of other foods up above 45 F. CDI- removed chicken and cooked thoroughly. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Maintenance-Fingernails - PF: Employees that wear nail polish must wear gloves when working with food. Observed employees working with broccoli at prep table with nail polish on nails and no gloves. CDI- discussion. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Observed employee eggs, soup in refrigerator with retail food. Facility has refrigerator solely for employee food. |