|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touching lettuce for salads with bare hands during inspection. CDI: EHS instruction and lettuce was voluntarily discarded. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed badly dented can on can storage rack for use in facility. CDI: Can voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bladed utensils (immersion mixer, bladed fittings for equipment), as well as plastic urns and pans stored as clean with visible soil on them. CDI: All soiled utensils and equipment parts were sent to dish machine for proper warewashing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham sitting on top of cold pans in flip top unit at 52F. Points not escalated because only one item was found out of temperature. CDI: Ham relocated to walk in for rapid cooling. REPEAT. |
|
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 boiled eggs and pasta cooked the day before (03/27) with no date labels. Also observed that some items have a discard date written on them, while others have a prep date on them. Facility should get a uniform date marking system established to eliminate potential confusion. CDI: Both products were dated for 03/27. |
|
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 sausage from breakfast cooling in a covered container in a flip top rated for holding, rather than cooling. CDI: Sausage placed on sheet pan and sent to walk in for rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth left on prep table. CDI: Cloth sent to washer for laundering. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at coffee staton in kitchen displayed with lip contact surfaces exposed to potential contamination from air. REPEAT. |