|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P
Observed employee wash hands then wipe face, dry hands and proceed to put on gloves. CDI hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed employee preparing cooked rice on same prep table where raw chicken was stored and prepped. CDI rice moved to a different area. Ensure area is washed rinsed and sanitized before use for a separate task. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at sink that was use to actively santize dishes at 50ppm. Concentration labeled to be at 150-400pp. Facility ran out of sanitizer as well. Made a sink solution with bleach until more solution comes in.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed inside of ice machine soiled with pink and black debris. CDI item cleaned. |
|
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
Observed roasted garlic, vacuum packaged pork stock, grilled chicken, sliced ham, and pancetta holding in prep unit above 45F. Items just used for prep and not checked to ensure temperature. CDI placed in walk in for cooling. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
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 pastrami, grilled chicken, cut melon, and butter not dated. CDI items dated. Oberved black cherry vinegarette, proscuitto, and pancetta held over 7 days. CDI items discarded. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed VP marinade at 50F and VP pork stock at 68F in walk in unit. CDI pork discarded. Marinade held out during inspection to use then placed back in unit for later use. Had facility open bag and cool product down. observed one bag of VP pork sausage not dated. CDI product labeled same as other batches. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 containers of fruit salad, salsa, and sandwiches for catering that was tightly wrapped while cooling. Observed facility cover cooked garlic, and black bean in plastic containers to cool. CDI items uncovered and placed on racks to cool down. Repeat. |
|
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 exterior of metal container and underside of mixer soiled with debris. |