|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw chicken with gloves then touch the walk in cooler door handle with the same gloves. Observed another employee touch raw burgers with gloves then touch the walk in cooler door handle then try to grab a bun for an order with the same gloves. CDI (corrected during inspection)- stopped the employee before he could grab the bun. Explained the violation to both employees and instructed them to discard gloves after they have touched raw meat before they touch anything else. Both employees discarded gloves and washed hands. The walk in cooler door handle was sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several items in the prep unit on the cook line holding between 42F and 45F. CDI - items were temporarily placed on TPHC (time as a public health control). Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
REPEAT VIOLATION 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bleach sanitizer bottle unlabeled. CDI - bottle was labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bleach sanitizer bottle too strong and bleaching out the test strip. CDI - sanitizer was diluted to 100 ppm. |
|
31
|
0.50
|
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 greens cooling on the prep table in the back.
Observed mac and cheese cooling in the reach in cooler while covered. CDI - both items were placed uncovered in the freezer to rapidly cool; see temperature chart. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of cracker meal and 2 shakers of seasoning salt unlabeled. CDI - items were labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
General comment 4-501.11 Maintain equipment in good repair. - Observed a prep unit holding food around 45F. PIC stated the unit might be low on freon. Verification required 2/21/2019 |