|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed 4 hand sinks in the kitchen without handwashing signage. EHS provided handwashing signs today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling plastic wrap that was on a container of raw chicken then proceed to handling bread without first removing his gloves. CDI- employee changed gloves and washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 tea dispenser nozzles and a soda spray 'gun' at the bar with visible food debris on them. |
|
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 chicken stock made on 11/6 at 46F in the walk in cooler. The product was in a large plastic container (~4 gallons) with an ice stick in the container. PIC indicated the item has not been removed from the walk in cooler today. All other food items were at 40F and lower. CDI- product was discarded. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken stock cooling in a high volume container in the walk in cooler unattended. CDI- product was discarded. |
|
42
|
0.50
|
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 metal sauce ramekins at the woodside cafe. |