|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
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 employee touching raw chicken, then move to touch spatula handle without washing hands. EHS advised to wash hands, food employee washed hands and recontaminated hands after touching the raw chicken. CDI - advised to wear gloves when touching raw chicken, then discard gloves after contaminating them, and wash hands before handling other equipment, utensils, or other items. EHS educated food employee how to wash hands correctly by preventing recontamination. Advised to wash hands with warm water and soap, then dry with paper towels and use that paper towel as a clean barrier to prevent recontamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored as clean with dried food debris on blade. CDI - pulled equipment to dish pit; advised to pay more attention during the washing/rinsing procedure of the cleaning process. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pico de gallo prepared at 8 am this morning. Temperature was taken on product after 4 hrs and product not at 45F. Refer to temperature chart. CDI - educated that after preparation; cooling must take place in freezer or walkin cooler. Do not cool product in cold holding unit. Cold holding unit is for cold holding not cooling. Discarded item. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product out of temperature in the hot holding unit. Refer to temperature chart. CDI - pulled product to reheat quickly; educated not to double stack containers in hot holding unit. Double stacking containers does not provide proper hot holding temperatures. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed 3 steak products offered undercooked on the menu with no disclosure asterisk leading the reader to the foodborne illness reminder. Advised to provide disclosure asterisk to these product. VR |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen commercially packaged fries thawing on counter top. Advised to place product back in freezer, place under refrigeration, or cook. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed drink machines stored in splash zone of handsink by the stand up refrigerator of salsa. Advised to provide handsink with a splash guard on the other side. |
|
42
|
0
|
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 containers wet stacked on the storage rack in the dish pit. |
|
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 torn bottom gasket to the walkin cooler door. Advised to replace. |