|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle soiled wiping cloth then proceed to handle clean equipment without washing their hands in between. Observed food employee sneeze and touch face but not wash hands before handling clean single-service articles. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee use handwashing sink as dump sink. CDI by instruction. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed brisket and roasted garlic with date of preparation of 1/15, RTE tasso and sausage not date marked in walk in cooler. CDI, foods voluntarily discarded by PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed multisurface cleaner spray bottle hanging from holster for ice scoop. CDI, cleaner relocated.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed unlabeled bottle of multisurface cleaner stored in hoslter where ice scoop stored. CDI. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment: 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 whipped cream and guacamole with cut tomatoerecently prepared and placed in prep units to cool. CDI, items relocated to walk in cooler to rapidly cool and proper cooling methods discussed with PIC. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife wedged betwee prep table and cooler along prep line. |
|
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 metal pans being wet stacked on shelf near dish area. Repeat. Observed glassware wet stacked at bar.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glassware stored in cooler accumulating residue on bottom of unit. Ensure equipment stored in clean, dry areas. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin available at handwashing sink in walk in cooler. |