|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without
recontaminating hands. -P - Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry
without recontaminating hands.
-P - Observed employee turn faucet off with their bare hands after handwashing.
2-301.14 When to Wash - P - Observed employee touch soiled equipment then clean equipment without washing their hands in between. CDI by
instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P - 3-501.14(B)
Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P - Observed 3 bins
of cut lettuce cooling from 9am between 44-48 degrees F. CDI, lettuce voluntarily discarded by PIC. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end
times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - 3-501.19 Provide and follow written procedures for foods held using Time as
a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf -
Observed start time and discard time identified on containers as required by TPHC procedures. CDI, flour voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Pf - 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 cut lettuce cooling from 9am between 44-48 degrees F. CDI, lettuce voluntarily discarded by PIC. Improvement
made since previous inspection. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
General Comment: 3-302.15 Washing Fruits and Vegetables - C - Wash unwashed produce prior to production. Observed staff pulling unwashed
produce from box directly to cut. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans being wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed low prep refrigerator in poor repair and door not completely closing. |