|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee making sandwiches, stop and begin to clean and then try to go back to making sandwiches after changing gloves but not washing hands. CDI by having employee proper wash hands. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed pan of spinach dip in walk in. Upon questioning, was informed that the dip had been served at a previous event and brought back to the facility. CDI by voluntary discard. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 Observed several instances of no date marking on TCS foods throughout the facility. CDI by date marking the products.
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. -Observed Quinoa at 44 degrees with the date of 2/28 marked on the container. CDI by voluntary discard and explaining that items between 42 and 45 degrees only get a shelf life of 4 days. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the medium rare roast beef served on sandwiches. CDI by having the manager correct the online menu and post a correct consumer advisory on the packaging of the roast beef sandwiches. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 chicken cooked the morning of the inspection cooling in a tightly wrapped container in the walk in. CDI by spreading the chicken out onto a baking sheet and placing back in the walk in uncovered. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of sugar and flour unlabeled in the baking area. CDI by writing the labels on the containers. |
|
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. Observed build up of debris on the mixing arm of the stand mixer. |