|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands. |
|
14
|
1.50
|
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 numerous containers stored clean with food debris / tape / tape residue stuck to surfaces. CDI containers placed into dirty dish pit. |
|
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 garlic / oil mixture stored on pre surfaces measuring 66 F at room temp; Mixture placed into prep cooler. CDI |
|
31
|
1
|
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 numerous large containers of cooked chicken cooling at room temp on top of prep tables measuring 123 F and 73F for the chicken. CDI all bulk items transferred into shallow pans and placed into walk-in cooler so cold air can move aroung the whole container. At end of inspection observed temperature dropping to required range. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
(general comment)
4-501.11 Maintain equipment in good repair. Observed damaged lids to bulk dry food bins in need of replacing; Observed metal containers with holes in them held together with tape in need of discarding / replacing. |
|
47
|
1
|
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 non-FCS of equipment with buildup in need of cleaning. (surfcaces of cooking equipment throughout, shelving, equipment covered in old foil) |