|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks observed stored on top of dishmachine. CDI: drinks discarded. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
2-301.14 Wash hands after activities that contaminate them. -P. PIC observed coughing several times while walking with EHS and sometimes coughing into sleeve/shirt without washing hands afterwards. CDI: training provided; hands properly washed. |
|
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. Gyulai sausage measuring 127 deg F and kielbasa sausage measuring 122 deg F inside steam well on main cook line. CDI: both products reheated to 165 deg F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Quat sanitizer coming out of dispenser at can wash measuring too strong for FCS; test strip turned blue. CDI: product was diluted and corrected to 200ppm. Ecolab will be out tomorrow morning to service dispenser. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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. Wings observed cooling inside walk-in cooler in large tub while covered. CDI: wings transferred to sheet tray and stored back in walk-in cooler uncovered. Yager sauce observed cooling in inaffective ice bath with ice wand in product. Product was not stirred prior to placing ice wand in. CDI: training provided; more ice added to level of product; product stirred. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
General Comment:
3-501.13 Use approved thawing methods. Packets of sausage observed thawing in standing water. CDI: products removed and placed insidw alk-in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer buckets reading 50ppm. CDI: dumped and sanitizer remade and corrected to 200ppm. Wiping cloths observed under cutting boards. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans observed wet stacked on back dish shelf. Towel drying observed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Torn gaskets observed on prep coolers in main kitchen.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board for steam table on main line observed stained and worn.
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. Fryer baskets at catering kitchen observed with wires torn. |