|
6
|
0
|
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 dishwasher handle soiled dishes and then proceed to handle clean/sanitized dishes from dishwasher without washing hands. CDI- Instructed/educated employee. Dishes re-washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P
Raw eggs stored above RTE sauces/dressings in reach in. CDI- Dressings removed.. REPEAT. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed 2 pans of marinara sauce recorded at 90F at 2:00 PM. Facility was not able to prove when cooling started. CDI- Product discarded as they stated product was pulled off of stove at 10:30 am, thus not meeting 2 hour window to cool to 70F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Pasta in flip top unit recorded above 45F (see chart). CDI- Discarded |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
One sanitizer spray bottle unlabeled. CDI- Labeled. |
|
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, active stirring, or leave food
uncovered to facilitate heat transfer. -Pf
Observed lettuce recorded above 45F in flip top. Lettuce was just prepped and cooling in reach in unit with lid on top. CDI-
Lettuce cooled down.
Also noted marinara sauce that failed to cool down in proper time frame (see # 18). |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Pans used for cooking were wet at front line. Assure they are fully air dryed before using. |