|
7
|
1.50
|
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 bare handing kale. CDI-The product was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a large thing of swiss cheese that was sitting on top of the flip top portion of prep cooler. The product was sitting around 52F. CDI-The swiss cheese was moved to the reach in cooler and discussed cutting the swiss cheese into portions and only brining a portion out at a time. REPEAT.
Observed the tall 2-door RI cooler holding product above 41F but below 45F(Old cold holding rule). Explained that the unit needs to be at 41F or below. |
|
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 only one bag of pickled green beans past their time temperature date marking requirements. CDI-The product was discarded. REPEAT. Zero points taken today due to huge improvements on date marking. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 potato salad cooling in the top portion of the large prep cooler. Product was at 43F. It must be 41F or below before placing into the unit. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep grooves in the cutting boards to the sandwich prep cooler. Needs resurfacing or replacing.
4-501.11 Maintain equipment in good repair.
Observed a damaged gasket to the left door of the large prep cooler. Needs replacing. |
|
47
|
0.50
|
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 cleaning needed to the inside of the sandwich prep cooler, especially the doors. Have cleaned. |