|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw egg yolk beside diced tomato in fliptop with evidence of egg yolk spilling into RTE container.
CDI- Tomatoes voluntarily disposed of. EHS advises that RTE foods should have lids to prevent any contamination from raw eggs. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw chicken in middle RIC and coleslaw made yesterday in middle fliptop at 45F-46F.
CDI- EHS verified items were temped this morning in line check at 8:30am. EHS permitted rapid cooling of items. EHS notes this is the second instance of full point deduction for cold holding. Risk Control Plan may result if not in compliance at the next inspection. (-3) |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed several TCS foods (sliced cheese, deli meats, coleslaw, etc) in corner fliptop and RIC incorrectly dated. Items prepped this morning or yesterday (verified by PIC and observed condition of foods) seen with prior date marks remaining. EHS advises PIC that staff require re-training on date marking. Items should not be stored in container which no longer reflect the true date. Items which are prepped and used in 24 hours do not require date marks, but TCS foods remaining onsite overnight should be marked with the prep date. Correct date marks also allow for proper tracking of items which are cooling.
CDI- All items verified with correct prep date, moved into clean containers, and accurately labeled. (-1.5) |
|
33
|
0.50
|
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 several items cooling (deli meats, lettuce, cheese, etc) in non-lidded fliptops directly near cook line, where temperature was not dropping at the required rate, and without correct date marks to track them as cooling.
CDI- Items relocated to WIC/WIF to finish cooling, aside from items expected to be used entirely within the cooling window. Date marks also corrected. (-0.5) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed several wiping cloths on prep counters throughout main kitchen.
CDI- Cloths placed into sani-buckets
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in quat. <200ppm. EHS observed staff holding test strips for testing in solution longer than 10 seconds, when instructions say to remove from sanitizer and read result immediately.
CDI- All sani-buckets refilled. EHS advises on proper testing method for this variety of Quat test strip. (-0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed prep top cutting board in corner sandwich make-top with severe scoring, no longer cleanable. Replace at earliest opportunity. (-0) |