|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee at the bar area cutting limes, touching the outside with bare hands. CDI-Limes were discarded into trash. REPEAT (1.5 points) |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Dish machine was not registering proper hot water sanitizing temperature (at least 160 F). Also, the meter on the dish machine did not rease minimum 180 F (136 F). CDI- Facility closed until ECOLAB representative could repair machine. Machine was repaired during inspection. Machine was change to a low-temp sanitizer with hot water. Also, Facility had other dish machine that were working properly. REPEAT (3 points). |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced lettuce, roasted corn, pork ribs, boiled eggs, sliced turkey, and meatloaf that were stored above 41 F. CDI- Items were placed in freezer and allowed to chill further. Pork ribs, and boiled eggs were denatured and discarded into trash. REPEAT (1.5 points). |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizing bucket stored on the floor. CDI- bucket was placed on bottom shelf. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting limes without washing them first. CDI-limes were discarded. (0 points) |