|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey burger patties stored over top of ready to eat items in the freezer. Observed raw beef burger patties stored over raw shrimp in walk in cooler. CDI: items reorganized. Frozen burgers were out of commercial packaging.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinse and load dirty dishes into a tray and then unload clean dishes and put them away with no glove changed. CDI: Employee educated on when to change gloves and wash hands. Employee changed gloves and washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee running dishes through the dish machine. Sanitizer was 0ppm chlorine. CDI: Bucket of concentrated sanitizer changed, machine primed, and sanitizer concentration was within 50-200ppm chlorine. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 2 small containers of par cooked steak for tacos cooling in reach in cooler. CDI: Product voluntarily discarded. Facility normally fully cooks steak, but did not today. All other containers of steak (6) were fully cooked. Facility stated they do not want to par cook items. All other proteins that have been pre-cooked were fully cooked. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed one container of goat cheese from 3/27 in reach in cooler. CDI: Product discarded. All other date marking in facility was correct. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time written on sauces upon arrival. Sauces are held on TPHC, per PIC. CDI: Employee wrote time when product came out, which was 4:30pm. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on menu for burgers. PIC stated they do ask customers for a preferred cook temperature for burgers. CDI: Facility will not offer burgers to temp until menus are reprinted. PIC stated that they are launching a new menu on tuesday or wednesday of next week and will send proof to EHS for approval before printing. |
|
31
|
0.50
|
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 wrapped macaroni and cheese and tightly covered orzo cooling in prep top cooler. CDI: Products moved to freezer. Observed wrapped pico and cole slaw cooling in walk in cooler. CDI: Products uncovered. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed patio bar utensils stored in seltzer water. CDI: Utensils moved to clean, dry area. |