|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee use gloved hands to move trash can and sweep floor prior to date marking foods and touching other utensils without hand washing and glove changing occurring in between. Also observed same employee go to sink and rinse gloved hands. Ensure that gloves are removed from hands prior to conducting hand washing. CDI- Employee was educated and hands were washed along with gloves being changed. - 2 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw fish was stored on prep surface at >54 degrees F. Observed large containers of cabbage and raw steak stored at room temperature unattended too. PIC stated that cabbage was prepped from the day prior. Bean filled tortillas were also cold holding at >41 in reach in 2 door lowboy cooler. CDI- Raw steak and Raw fish were aggressively cooled in freezer for correction. Cabbage and bean filled tortillas were voluntarily discarded. PIC and staff was educated on better cold holding methods during the inspection. REPEAT- 1.5 points. |
|
21
|
1.50
|
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 Observed chicken tortilla wraps that were prepped yesterday without date marks. Observed several inaccurate dates on adjacent cooked tcs items inside of same cold hold unit. Salsa and cabbage that was made last night was stored in cold hold flip top unit without date also. CDI- Education was given and foods were dated during the inspection. -1.5 points. |
|
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 cooked peppers cooling at room temp next to the cold hold station. Observed large container of cabbage cooling with lid on, observed other chicken pork mix cooling fully wrapped in cold hold unit reach in. CDI-cabbage was made into a shallow amount and placed in the freezer, lid and plastic was removed from other cooling foods. REPEAT- 1 point. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing in stand still water without a constant flow of water. Observed raw chicken thawing at room temperature. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged tall 2 door refrigeration across from grill station. PIC stated that a part has been ordered and shall be fixed promptly. Equipment shall be in good repair. 0 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed cooking occurring while lights were off. Ensure that 50 ftcd lightning is provided in all areas of prep. 0 points. |