|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Staff put on a beard guard and was going to put on gloves without washing his hands. When changing tasks, staff must wash their hands. CDI: EHS asked staff to wash his hands and he did so properly. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cooked peppers and onions were 112 degrees F in the hot holding unit. Brisket was 95 degrees F on the stove. Must hold all hot items at 135 degrees F or higher. CDI: peppers and onions were reheated to 201 degrees F and brisket was placed on ice to cool. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Pan of grits and corned beef hash were cooling with lids on them. When cooling, cool in small portions, use ice baths, stir product frequently and do not cover to allow for heat transfer. CDI: lids were adjusted to allow for heat transfer. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Cooks were not wearing beard guards. Must wear a beard guard to cover beards. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Several pans were found stacked together wet. Must air dry all food contact surfaces. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean interior of smoker, exterior of fryers, clean hood filters, clean HVAC vents to remove dust build up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Floor tiles are missing in the kitchen. Need to replace floor tiles. Need to remove laminate cover to shelf or repair it. |