|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands during handwashing by bare hand contacting the sink when turning sink off. Educated to turn sink off with papertowels. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION. Observed pasta (online orders) prepared on 5.19.18 with no date label on products, today is 5.23.18. Facilities procedures is to put left over online orders into the freezer. Observed chicken and sweet potato prepared today with unorganized date marking labels. Facilities procedures is to prepare and freeze products for customers, but no date label has a preparation date, freeze date, or any information on how long the customer has to consume after thawing. EHS advised to be more organized with date marking by providing a preparation date, frozen date, and consuming after thawing date to keep track of proper cold holding criteria. EHS discussed issue with Evonne Varady, Co-Founder. VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed mashed potato cooling covered in the walkin cooler. CDI - educated to leave product uncovered while cooling to rapidly cool by venting. Product is not at 76F. Cooling criteria has been met. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed seared tuna thawing in standing water. CDI - educated employees about proper cooling methods. Advised to following thawing instructions on the individual packages of tuna. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed employee without a beard guard. Facility did not have a hair restraint to provide to employee. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on vent cover to the walkin cooler. Advised to keep clean. |