|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact lettuce on the prep line. CDI - discard lettuce. Educated to not bare hand contact ready to eat food. Wash hands and put on gloves or use utensils to dispense food. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed container and tongs with dried food debris on food contact surface. CDI - brought items to 3 compartment sink for a proper cleaning procedure. Educated to thoroughly wash and rinse food debris off of food contact surfaces before sanitizing. |
|
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 items over stacked in the prep unit. Refer to temperature chart. CDI - removed excess product from containers. Educated about cold holding criteria. Educated about preventing overstacking. |
|
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 sanitizer container without a label on container. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in walkin cooler covered in plastic container or covered in plastic container and wrapped in plastic. These methods are not rapidly cooling product. CDI - educated that uncovering product during the cooling phase rapidly cools items down. Product left uncovered met proper cooling time/temperature criteria. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rack in dishpit. Advised to prevent wet stacking. |