|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turn handles of faucet off with bare hands. Educated and employee complied. Overall great hand washing in the facility observed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one bar hand sink. Stocked during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over roast beef and corned beef in walkin cooler. Eggs were relocated below these items. REPEAT. Order has improved from last inspection so full points not deducted. |
|
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 41F. -P Observed pasta salad in reachin cooler at 43F from yesterday. It was packed into a large plastic container with a lid. Discussed proper cooling before placing in container. Discarded voluntarily. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey and sliced ham in prep unit at 42-48F. All other foods were at 41F or lower. They were moved to walkin cooler to chill back down to 41F. Recommend discontinuing using plastic containers to store the wrapped deli meats and moving to metal pans. REPEAT.
Observed one reachin cooler not holding all food at 41F or below. One part of the unit was properly holding. Alfredo sauce, sausage dip, buffalo dip were voluntarily discarded. Unit was turned down and will be monitored.
Observed lettuce in server prep unit at 44F. It was moved to walkin cooler to rapidly chill. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed sliced tomatoes, pasta salad, spaghetti noodles beyond 7 day date mark. Discarded.
Observed half n half at bar and feta cheese in walkin without date marks. Dated during inspection. |
|
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 Discussed proper cooling of pasta salad which was found in a large plastic container with lid. Product was discarded. |