|
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 - 0 pts – Observed employee washing hands with wrist wrap on. Ensure that when washing hands wrist wrap is removed to ensure proper hand washing. Employee working as cashier only. CDI- Employee complied. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener and slicer with visible build up. Ensure items are cleaned at least every four hours or as needed to prevent contamination. CDI – Both items to be cleaned |
|
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 - 0 pts - Observed items on the salad make line not dated. Some items will be in the establishment for longer than 24 hours from date of preparation. CDI – Items properly dated.
Observed great date marking procedures throughout. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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/Pf - Observed pesto held on time without a time stamp on it. Pesto was also not included in the TPHC procedures. CDI- Item placed on procedures and properly time stamped. |
|
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 a batch of marinara sauce reading 80F with only 10 minutes left in cool down time. Although ice wand was in product it was not cooling down quick enough. CDI- Product was stirred and placed in a new location. Within 10 minutes product read 68F. Ensure that active cooling is being achieved. (135-70 = 2 hours, 45F or below = 4 hours, total of 6 hours. // Observed cheese reading 48F after being cut 30 mins ago tightly covered. Ensure that item is also cooled down. (45 or below in 4 hours). CDI - Vented. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - 0pts - Observed cans being used to store multi-use spoons. Cans are made to be used once and then discarded due to clean ability. Recommend discontinuing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0pts - Minor floor cleaning needed under dish area. |