|
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 employee garnish drink with a lemon slice with bare hands. CDI-EHS educated employee and PIC on importance of not touching ready to eat foods with bare hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a bag of unwashed carrots stored in direct contact with washed and peeled carrots. CDI-bag removed and carrots re-washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed bottle labeled sanitizer registering 0ppm concentration on test strips. CDI-bottle refilled with correct concentration of quat sanitizer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes with food debris and stored as clean. CDI-dishes re-washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in two prep coolers out of temperature due to being overfilled in pans and not cooled down properly before placing in unit. All items were placed in cooler less than 2 hours prior. CDI-all items out of temperature taken to walk in cooler to rapidly chill. |
|
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 foods cooling in open flip top prep units. Cool foods in walk in cooler or other cooler before placing in holding units. CDI-all items placed into walk in cooler. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live flies in kitchen. Observed two dead flies on floor of walk in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed server preparing salad without wearing a hair restraint. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed chill stick for stored on floor of freezer. Chill stick taken to be washed. |