|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees bare hand contacting sink faucets when turning faucets off. CDI - educated importance of using papertowels to turn off faucets to prevent recontamination. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no established handsink at the bar. No soap available. CDI - established handsink; provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no established handsink at the bar. No handsink had papertowels. CDI - established handsink; provided towels to handsink.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the bar or in the bathrooms. CDI - provided handwashing signs to facility. |
|
18
|
0
|
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 45F. -P Observed small bowl of cooked onions at 86F. PIC states onions were cooked around 11 oclock. Product did not meet time/temperature criteria for cooling. CDI - educated importance of cooling time and discarded product. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPAT VIOLATION. Observed products in hot holding unit out of temperature. CDI - advised to store products in single containers instead of double stacking containers in the hot well. Placed product on stove top to reheat to proper temperature to hot hold properly. VR |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperture in the prep unit and in the pull out drawer underneath the stove. Refer to temperature chart. CDI - advised to fix the pull out drawer; put products into the walkin cooler to cool down. Advised to work from there. VR to check cooler and products at proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed shredded beef that has been cooked, prepared, and held in the food establishment since Sunday 9.25.16, with no date on the products. CDI - educated about date marking; put dates on product. |