|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed sih washer handle soiled plates and then clean plates without washing hands in between. Observed some wait staff clean customer plate and return to expo to pick up food. CDI-instruction provided |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility unaware of need for parasite destruction documentation. CDI- supplier provided |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tray of raw shell eggs stored over ready to eat greens and cheeses. CDI- removed |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils soted as clean with stuck on food debris. CDI- removed to reclean 4-501.114 Maintain sanitizer at correct concentrations. -PObserved dish machine not saniting; 0 ppm chlorine and cleaning in the 3 comp sink without santizer. CDI- corrected onsite |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket and mashed potatos hot holding less than 124 F. (see temp chart) PIC unclear if this was mistakenly placed in hot hold but is actually a reheat. CDI- instruction provided |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked TCS foods not date marked in pizza prep unit. CDI- date marked |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfObserve facility using TPHC to protect pizza and strombolis/calzones but time not recorded for product out at 1030. |
|
31
|
1
|
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 sausage and mushrooms secondary cooling in large plastic covered containers. Speed rack not rotated, hot placed beneath food already cooled |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not stored in santiizer. |