|
7
|
3
|
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 touch cooked grill chicken with bare hands. Repeat. |
|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF. Observed raw chicken from Prestige Farms come in at 42-44F. CDI items moved to the side and labeled do not use until vendor can provide product in proper temperatures. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produced stored above RTE food in walk in unit. CDI items reorganized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with black and pink build up. Facility stated they clean units once a quarter. Suggest facility clean atleast once a month. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
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 pepperoni, cappacola, prosciutto, beef leftovers, and other items held past 7 days. CDI items discarded.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF TCS foods found on speed racks made greater than 24 hours before shall be labeled with a date mark. Observed sweet potato, smoked wings, heavy cream, and items for Twine and Table Delivery and catering events not dated in walk in. (CDI) Speed rack was date marked during the inspection. Repeat. |
|
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 salads that were covered and placed in cambros in walk in unit to cool, observed salmon mix that was cooling in deep bowl in walk in, rice that was covered and stacked during cooling process. CDI items uncovered and moved to shallow containers to facilitate cooling. |