|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P: Observed chef eating upon entry to kitchen. Chef proceeded to move thru kitchen arranging items without hand wash. CDI- stopped chef and directed to wash hands. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: French onion soup holding at 102 F. CDI- voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found milk, spring mix, and cut tomatoes in refrigerator over 41F. Refer to temperature chart. CDI- all items in unit temped by staff and all above 41 F moved to cooling equipment in main kitchen. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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: Found 2 pint containers of Ryal steak dated 7/8. CDI- voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Sugar container not labeled in dry storage |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloth on surface in kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Do not store cutting boards on faucets of sinks. Observed at 3-comp sink in kitchen. |