|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed warewashing employee change tasks from handling dirty dishes to unloading clean dishes without a glove change or hand wash. CDI: Educated employee on when to wash hands. EHS observed improved hanwashing after instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items (shrimp, cabbage, shell eggs, and salsa) in far right flip top unit holding above 45F. CDI: All out of temperature items were voluntarily discarded. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cream cheese dated for 04/25 and 05/07 in walk in cooler. CDI: Both blocks of cream cheese were vopluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled chemical spray bottles around warewashing area. CDI: Bottles labelled accordingly. |
|
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 lettuce and tomatoess prepared earlier today cooling in a flip top unit rated for holding. CDI: Lettuce and tomatoes were relocated to walk in for proper cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets throughout bar area stored directly on the floor. |
|
41
|
0
|
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 scoops stored with handles down into bulk dry goods in bins outside walk in unit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service coffee cups at coffee bar displayed with lip contact surface exposed to air, as well as take out boxes in kitchen displayed with food contact surface facing up. |