|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment: 0 pts.
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 employee cutting avocado to prepare guacamole with bare hand. CDI: addressed BHC with manager; directed employee to wash hands and put on gloves. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
1.5 pts. 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 4 tall containers of refried beans in walk-in that had been cooling since last night between 59F - 70F. CDI: training with manager and PIC on duty; refried beans were voluntarily discarded; cooling poster given. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
1.5 pts. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 2 containers of refried beans at 44F dated 10/31 and a container of guacamole salsa at 42F in prep cooler dated 10/30 that both expired 4 day time frame. CDI: beans and salsa were discarded. Observed one packet of hot dogs in prep cooler that were opened on Saturday with no date. CDI: dated properly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 1 pt.
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 4 tall containers of refried beans cooling in walk-in cooler in large batches. Observed large batches of green and red salsa cooling in walk-in with lids on. CDI: training provided on proper cooling methods. Salsa was broken down into 2 smaller batches and placed on ice baths. Beans were discarded due to temperature abuse. Cooling poster given out. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment: 0 pts.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles down in ice and dry good products. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT: 1 pt.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards stored.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some metal strainers with torn wires.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household chest deep freezers in use: one at back prep area of kitchen and one at bar area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 0 pts.
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 outside of dry good containers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT: 0.5 pts.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some missing baseboard striping and floor tile damage in some areas of kitchen. Facility has been working on some areas of floor. |