|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 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
Observed employee use clean bare hands to turn off faucet. CDI- Educated employee on the proper handwash procedure and a rewash was done. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation- Full Points,3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed two containers of tomatoes inside of flip top unit above 41F. One container was from 09/01 and the other 09/02. Observed tomato sauce and hummus inside of flip top above 41F. CDI- All items were voluntarily discarded. PIC stated tomatoes should be on TPHC because they are used in a very short time period. Explained if TPHC is used there should be a begin and end time on product.
Observed containers of deviled eggs, pimento cheese, and chicken salad all prepared on 08/30 above 41F. Ambient air of unit was below 40F. CDI- All containers were voluntarily discarded. PIC stated customers are consistently opening and closing unit to grab drinks which maybe the cause to high temperatures. Unit won't be used anymore and deli case will be used instead. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Violation- 1.5 pts- 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 pork, feta cheese, milk, ranch(made with buttermilk), hummus, and buttermilk with no date mark. CDI- PIC knew when items were opened or prepared and date marked them.
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 the following items with expired dates: vegan mix(08/16), mozzarella cheese(08/27), chicken(08/23), tomato soup(08/27). CDI- Items were voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat Violation-0.5 pts- 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 3 containers of romaine lettuce in reach in cooler cooling covered up. Although items met cooling parameters, foods should cool uncovered. CDI- Containers were uncovered.
Observed deli ham just sliced inside of flip top unit and romaine lettuce just prepared at 10:45 am inside of flip top. Explained to PIC that items need to be properly cooled down inside of reach in units before they are placed inside of flip tops. Flip top units are intended to cold hold items not cool. CDI- Items were placed in freezer to rapidly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment. 6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies and gnats inside of kitchen and back area. PIC stated gnats came from a bad box of tomatoes and that pest control comes to facility monthly. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee preparing food without a hair restraint. |