|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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. Observed dish washer handling soiled and clean utensils interchangebly without washing hands. CDI- instruction provided |
|
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. Observed food employee bare hand contact english muffin toast twice. CDI- retoasted; instruction provided |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw protein stored above ready to eat foods(butter) on speed rack in walk in cooler. CDI- reorganized |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook foods to required cook temperature. Observed partially cooked chicken on speed rack in walk in cooler. Facility does not have an approved non-continuous cook application. Application given CDI- chicken discarded |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F . Observed cooked pasta dish cooling in double covered speed rack in walk in cooler the next day at 47 F. CDI- discarded |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed cooked potatos hot held at 129 F. CDI- reheated to above 165 F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed chub of roast beef 8 days past prep date and chili at 43 F 9 days past prep date. CDI- discarded |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked pasta cooling in walk in cooler covered by tray and saran wrap and secondary cover for entire speed rack. CDI- procedure changed |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed excessive mold growth on caulk between dish sink an FRP. |