|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee making salad with gloves go through doors with gloves, add hot food, then return through doors with same gloves and contact guacomole going on the salad. CDI- salad discarded; PIC made proper corrections, coaching |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in bucket at 0 ppm QAC. CDI- Remade abvoe 200ppm4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved multiple slice blades stored as clean with stuck on food debris. CDI removed to re-clean |
|
18
|
0
|
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 45F within 4 hours. -P Observed 6-8 closed plastic containers of cut leafy greens cooling in walk in cooler at 47-64 F at the 2.5 hr mark. Cooling procedure changed immediately. 1 hr later successful |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC start time inadvertantly 2 hours after removal from cold holding at 45 F. (Failure to complete cooling) |
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut leafy greens cooling in closed plastic container. |
|
39
|
0
|
Wiping cloths: properly used and 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 multiple buckets of santiizer with floating food debris. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet tight stacked utensils. |