|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
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 line cook remove food handler gloves and use bare hands to manually sprinkle seasonings onto cooked potatoes and falafel. CDI - items discarded and cook washed hands and donned gloves. Do not touch food that is ready to eat with bare hands. When using hands to season cooked foods, gloves must be worn. |
|
18
|
1.50
|
Proper cooking time & 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 salmon ordered well done removed from grill to be plated for service at 124f. CDI - returned to grill to finish to above 145f. Food thermometer was available and accurate but was not being used by line cook. Use thermometer to check final cook temperatures of raw animal foods prior to placing into service. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed mac and cheese made with house cooked and cooled Bechamel and pasta reheated to 142f for holding on front line service. CDI - returned to oven to finish heating to at least 165f. Food thermometer was available and accurate but was not being used by line cook. Use thermometer to check reheat temperatures of foods prior to placing into holding. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Upon arrival and beginning of inspection, EHS observed cut leafy greens in greens cooler expiration time marked as 3:12 pm which is greater than 4 hours from time greens stocked into cooler at 11:00 am opening. Time stamp appears to correspond to arrival of EHS. CDI - items to be pulled at 3 pm which is 4 hours as required by written procedures. Follow written procedures when using TPHC. Time must begin when the food is placed into the greens cooler. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical PIC identified as bleach with no identification. CDI - PIC labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various front line employees wearing watches or hair ties on wrist while handling food. Remove watches, bracelets and other jewelry items from wrist when handling food. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) (B) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed various containers of both TCS and non-TCS food items in service cooler drawers and in reach in units with scoops laying in the food such that the hand contact area of the utensil is in direct contact with the food. Store in use utensils in a sanitary manner. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal pans stored stacked together wet on clean utensil rack. Air dry pans before stacking. REPEAT - no point escalation as improvement noted |