|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 REPEAT VIOLATION Observed food employee bare handing fries filling up fries in customer single service container. CDI - educated to use utensil to dispense fries and to use gloves so the hands won't touch fries; also use gloves for fries that fall from utensil and touch the hand wrist when filling up. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in the back of kitchen. CDI - provided papertowels for the handsink. |
|
18
|
1.50
|
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 that facility is not using proper cooling methods for the prepared lettuce. Refer to temperature chart and violation 31 for cooling methods. Food employees are preparing lettuce and wrapping in plastic bags and storing that in bulk plastic container with lid closed. Lettuce is not meeting time/temperature cooling criteria (cooling at .066 degrees per minute). CDI - educated proper cooling methods. Prepare lettuce and leave uncovered in walkin cooler. Removed the lid. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed multiple containers of lettuce overstacked in the prep unit and out of temperature. Refer to temperature chart. CDI - educated to keep food below the fill line in containers. Educated that product must be prepared, cooled properly, then stored in cold holding at proper temperatures; prep unit is not meant for cooling. Removed the excess lettuce from the container. Pulled lettuce to the walkin cooler to rapidly cool. Food is currently in compliance. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 lettuce stored in plastic bag inside of bulk plastic container with lid closed. CDI - removed lettuce from plastic bag from inside the plastic container and educated to use proper methods for cooling. Refer to violation 18 for cooling time/temperature. Advised to use thermometers more often. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and in dining room. Advised to keep pests free from facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bread stored in plastic packaging in their carts on the floor in the freezer. Advised to store all food at least 6 inches off of the floor. |