|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed two food employee touching hats/hair and aprons then proceeding to don gloves for food preparation. Both food employees stopped and instructed to wash hands.
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 food employee only washing for 5 seconds and not using a protective barrier to turn off faucet. CDI Food employee stopped and demonstrated how to properly wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink at bar being blocked for a dump sink. CDI Items moved out of hand sink and instructed bartender to not use as a hand sink; require to have hand sink for hand washing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI Paper towels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed being stored over ready to eat such as unwashed mushrooms, tomatoes etc over ready to eat spinach. CDI Items were relocated during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both ware washing (back of house and front of house) not dispensing sanitizer (chlorine) at appropriate concentrations. Ware washing was pulling 0 ppm for chlorine. CDI PIC was able to get both ware washing working; however due to both ware washing being operation for a period of time without dispensing points deducted. Make sure ware washing employoees test periodically to ensure working. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomato sauce cooling from room temperature in walk in cooler not hitting parameters. CDI Tomato sauce was moved to walk in freezer for rapid cool down. Tomato sauce was cooling at a rate of .0.
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 sausage in walk in cooler cooling; based on time/temperature parameters sausage would not have hit if intervention did not occur. CDI Sausage spread out on sheet pans. Sausage was cooling at a rate of .08 after intervention went to a rate of .60. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in middle flip top unit reading above 45 degrees; thermometer in reach in was reading 50 degrees. CDI PIC will have unit service and all PHF items will be placed on time for today. Until maintenance can fix it; make sure not to store potentially hazardous food in unit. VERIFICATION REQUIRED. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 tomato sauce and lettuce cooling in walk in cooler tightly covered and stacked on top of each other. CDI Items uncovered and unstacked. |