|
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 food employee cutting cooked chicken with bare hands and placed in the hot box. Also observed another food employee cutting peppers and touching them with bare hands. CDI- Touched chicken was reheated to 165 degrees and peppers were re washed before being placed in the walk in cooler. -1.5 points. |
|
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 Rice was hot holding below 135 degrees in rice pot along the front service line. CDI- PIC placed Rice on a 3 hour discard hold time for corrective action. -1.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Facility was cooling cut cabbage mix in a large dense container with lid still on it. Cooked chicken was cooling in a dense amount on the speed rack in the freezer. CDI- cabbage was halfed into another container and the lid was removed. Cooked chicken in the freezer was put in more shallow amounts on other metal trays in the freezer. Repeat but regression of points due to facility doing better overall with cooling methods. -.5 points. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Clean cutting board was stored in the slash zone on the prep sink. Single service forks and napkins were stored in the splash zone of the front prep hand sink. Store items in areas that are not prone to splash and possible contamination. -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Facility is using a wooden board to hold boxes of cabbages in the walk in cooler. CDI- PIC discontinued the use of the wooden board immediately during the inspection. 0 points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove old food buildup along the exterior of the grill station. 0 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Replace blown bulb above grill station. All prep areas are required to be at least 50 ftcd. REPEAT -.5 points. |