|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink stored on prep top and family meal items stored with foods for facility in reach in and walk in unit. Suggest facility designate one area to store drinks and employee food. |
|
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 employees handle blanched frites, handling parsley, and black trumpets with bare hands. CDI food items handled discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed downstairs handsink blocked by cart. CDI cart moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed containers of pastas that are frozen in reach in that are left uncovered. Repeat.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw ground meat stored on prep surface next to wear pasta was being preportioned for storage. CDI meat relocated. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed duck stock at 49F and cauliflower soup at 53F in the center after cooling overnight. Items have not been used for the day and were held in walk in overnight. CDI items discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed soft boiled egg that was stored above chill line at 47F, bolo and arugula stored in prep top above 45F. CDI items placed in walk in for cooling. |
|
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 potato salad cooling in walk in top shelf while covered. CDI item vented for accelerated cooling. Observed duck stock and cauliflower soup that was cooled in deep plastic containers. CDI items discarded. Suggest facility split product in half and use metal containers to accelerate cooling. |