|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed only 1 person (dish washer) in the kitchen wash hands. I observed multiple glove changes without handwashing. Educated PIC and he will disseminate information to staff. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed 2 soups in walkin cooler that were made yesterday around 6pm. They were in large, lidded plastic containers in walkin cooler temping at 48-50F. Both were discarded. Discussed proper cooling methods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, sliced meat stacked too high in make unit tops. Rotated out to walkin cooler to chill rapidly to 41F. Do not stack above fill line.
Observed clarified butter blend (container says "Keep Refrigerated") sitting out and in squeeze bottle at griddle. Moved to container and placed on griddle to bring up to 135F to hot hold.
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 cooked onions, protein bars, sliced tomatoes not date marked. Corrected today. Return visit required to ensure date marking is in compliance. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of cleaner stored on food storage shelf. Relocated to chemical storage area. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sliced meats cooling in walkin cooler tightly wrapped. Vented. Observed chicken salad in plastic container tightly wrapped in walkin cooler. Vent and use smaller containers. Recommend using metal containers instead of plastic. Observed cole slaw cooling in refrigerator with lid. Vent and move to walkin cooler to rapidly chill. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed multiple items packaged on site for sale in grab and go station without microingredients. Tuna salad, broccoli salad, pasta salad, etc. were missing microingredients for pasta, ranch and mayo. No allergens were listed on the container. Return visit required to ensure allergens are listed: Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat, Soybeans. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees in kitchen without hair restraints. |