|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed new food employee with the facility for one month unaware of the exclusion and restriction requirements. CDI - Visual learner and decision tree given to PIC. Training took place during inspection. -1.5- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee submerging hands and part of forearm into raw beef while separating into portion bags. CDI - PIC instructed hand and wrist washing. PIC corrected employee to not submerge exposed skin into food. -1.5- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 41F. -P Observed cooked rice and tilapia from previous day cooled overnight at 59F and 47F in reach in cooler. CDI - PIC voluntarily discarded. PIC advised to use walk in cooler and freezer to cool. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in reach in cooler used to cool yellow rice and meat reach in at 43-45F. VR no later than 03/08/2019 to ensure cold holding equipment is holding TCS foods at or below 41F. -0- POINTS NOT DEDUCTED TODAY PER STATE GUIDANCE. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 tightly wrapped and packed yellow rice and tilapia cooling in reach in cooler. CDI - PIC voluntarily discarded, loosened wrapping on items cooling at beginning of inspection. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bottled water stored directly on the floor in outside storage and to-go trays stored directly on the floor in upstairs office for restaurant use. -0- POINTS NOT DEDUCTED TODAY AS THIS WAS A DIFFERENT RULE VIOLATION FROM THE LAST INSPECTION. |