|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed several food employees washing hands in 3 comp sink. CDI - Employees were directed to use the hand sink for hand washing.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed several food employees washing hands at 3 comp sink without use of soap. CDI - Employees were directed to use hand wash sink and to use soap. - 2 - |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed single box of food items uncovered in walk in freezer. Cover to prevent contamination.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of vegetables stored inside container of green beans with bottom of pan in contact with food items. Observed container of snap peas stored in contact with onion below. CDI - Items separated. Discussed using cling wrap as a barrier between two items. - 1.5 - |
|
14
|
1.50
|
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 employee wash and rinse pan, but did not sanitize. Pan was then moved to prep top to be used for food service. CDI - Item was brought back and was properly sanitized prior to being used for food service. - 1.5 - |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being held at 99F in metal pans on back counter. CDI - Items were placed on TPHC. PIC stated the grilled chicken and fried chicken sit out at room temperature for less than 4 hours for service. TPHC form filled out with PIC and sent via email. PIC knew when chicken was removed from grill and marked times with a sticker on the side of the pans. - REPEAT - 3 - |
|
31
|
0
|
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 cooked noodles being cooled tightly covered in walk in cooler. CDI - Items uncovered to allow proper air flow. - 0 - |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal bowls used as scoop stored inside of chicken at prep top. CDI - Bowl removed. - REPEAT - 0.5 - |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed cardboard being used to line shelving in kitchen area. Remove and replace with non absorbent material. EHS recommends use of tin foil. - 0 - |