|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed employee preparing food at line area use gloved hand to repeatedly adjust face mask that was slipping down and return to handle food without changing gloves. CDI - PIC directed employee to remove soiled gloves, wash hands and don new gloves. Employee washed hands and changed gloves. Change gloves after activities that contaminate them including touching face masks. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled metal pans stored as clean with food residue present on interior food contact areas. CDI - PIC removed pans to dish area for recleaning. REPEAT Ensure that all utensils and equipment items are fully cleaned before storing. EHS recommends removing unused items from service to long term storage and re-training staff on dish cleaning procedures. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed numerous pans of lettuce in walk in cooler prepared at 9:15 am temperature still at 57f at 1:15 pm - cooling at a rate of 0 degrees per minute. CDI - PIC discarded. Once prepared, ensure cut lettuce is cooled to 41f within 4 hours. |
|
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 numerous pans of cut lettuce cooling in walk in cooler in deep metal pans with tightly sealed lids stacked together. CDI - PIC discarded due to cooling temperature non-compliance see #18 and chart. Use a cooling method that allows food to quickly cool. |
|
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. Multiple stacks of pans stored as clean stacked together wet on clean utensil storage rack in back of house. REPEAT Air dry pans before stacking together.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed serving utensils stored in unclean containers at front prep table. CDI - PIC relocated utensils to clean containers. REPEAT Store clean utensils in clean containers to prevent contamination. |