|
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 raw pork stored above cooked ribs in the meat walk in cooler. CDi - raw meat was moved.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee grab raw burgers with gloves, touch a burger press, spatula and a bun with the same gloves. CDI - stopped employee. Explained when gloves need to be changed. Employee discarded gloves, washed hands and put on new ones. The bun was discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine not reaching a surface temp. of 160F. PIC discovered the booster was off. CDI - booster turned on and dishes were rewashed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several plates and bowls stored as clean with food debris. CDi - items were sent back to be rewashed, |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 containers of water and one of Dijon not labeled on the cook line. CDI - items were labeled |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |