|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment at soiled drain board then proceed to handle clean equipment on clean drain board side. CDI by instruction to wash. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF- Observed no disposable towels available at hand washing sink near warewashing area. CDI, towels provided. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Use proper methods to reheat. Observed pot roast reheating in alto sham recently placed at 63 degrees F that operator stated was intended to be reheated in oven. CDI, operator placed pot roast in oven and reheated to 170 degrees F. |
|
31
|
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 cauliflower and carrot cooling on prep table at 68 and 53 degrees F. CDI, operator transferred foods to reheat in walk in cooler to rapidly cool. |
|
32
|
0
|
Plant food properly cooked for hot holding |
No |
No
|
No |
3-401.13 Plant Food Cooking for Hot Holding - PF - Observed in-house potatoes soup heated to 130 degrees F for ot hold. CDI, operator transferred to oven to continue heating. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying clean equipment on clean drain board. Observed metal pans wet stacked on storage rack. Repeat. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed glass on bottom of refrigeration unit holding glassware. Unit cleaned while on-site. Observed soil and debris accumulating on top of dish machine. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at hand wash sinks. Observed no trash can available at handwashing sink located inside walk in cooler. |