|
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 /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. -P -0pts - Observed one employee donning gloves after handling soiled dishes. Observed same employee wash hands for less than 5 seconds. CDI - Employee properly washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed hand sink with pot in it. Employee was getting water from there to boil. Discontinue using hand sink for water. CDI- Moved. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed brie cheese stored on make top unit above the food containers causing it to read 53F. Observed chicken salad, salsa, and tuna salad reading 48-51F. CDI- Product was discarded.
Assess lower right side of cooler for air flow issues. |
|
21
|
1.50
|
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 - Observed chicken salad, hotdogs, and turkey not labeled. CDI- Discarded due to temperature. //
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 ranch labeled for 2/19 (old labeled not removed). Observed product on the line reading 3/2 which is the date the pans were rotated. Ensure once rotated the original date is placed on the product. |
|
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 - 0 pts - Observed pancake batter (butter milk and pasteurized eggs) reading 51F after being mixed and stored in a tightly covered container. CDI- Placed in shallow pans after observing that temperatures in center did not drop. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed wet sanitizing clothes stored on prep areas.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Ensure that once cloths become soiled they are changed out. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed on non-food contact area of slicer. CDI - Cleaned properly. // Observed cleaning needed in gaskets and beverage unit in bar area. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0pts - Observed pipes at floor drains deep into drain. Cut pipes to maintain an air gap. |