|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
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 stick her finger in pico de gallo to gauge temperature. CDI: PIC instructed employee not to contact ready to eat foods with bare hands and had the pico voluntarily discarded. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed that none of the shellstocks in facility had the date of consumption written on them. PIC was able to identify the exact dates of consumption, as they were used for brunch on the previous two weekends. CDI: PIC dated each tag with the date of consumption and organized them. REPEAT. |
|
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 some plastic pans on drying rack with sticker residue left on them after warewashing. CDI: Utensils in question were removed from service and sent to dishmachine for proper washing. |
|
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 comminuted burger product offered with a consumer on kids menu for facility. PIC stated that new menus will be made by the 08/28 and will include a change to remove the cooked to order burger from the children's menu. VERIFICATION REQUIRED within 10 days. |
|
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 several freshly prepared items (turkey, corned beef, pico, fruit salad) cooling in holding units or in covered plastic containers in reach in units. CDI: PIC had all items in the cooling process removed from holding units, spread out on sheet trays and relocated to the walk in on speed racks to facilitate rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of spices and squeeze bottles of oils and sauces with no labels to indicate contents. |
|
40
|
1
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers left on after wash process. REPEAT. |