|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate 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 food employee touch bread to test whether it is done and touch oranges and lemons with bare hands while shaving zest for pastries. Meringue immediately cooked after this process but remaining fruit kept in walk in cooler until needed for service. CDI - Bread reheated for about 3 mins and remaining fruit rewashed before storing in walk in cooler. -1.5- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one employee using one handsink for filling ice bath. CDI - PIC educated staff to only use handsinks for handwashing. -0- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed Bibb lettuce stored above RTE herbs and other washed produce. CDI - PIC rearranged storage order. -1.5- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed butane canisters used for cambros stored above RTE foods and dry goods in dry storage. CDI - PIC moved these to lower shelf, not above food. -1- |
|
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 cooked carrots cooling at room temp at 90F at beginning fo inspection. CDI - PIC moved these to walk in cooler for rapid cooling. -0- |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp thawing under cold running water at 77F. PIC educated that by definition, cold running water is 70F or below and that the farther local weather gets to summer temperatures, this method may be difficult to maintain due to the warmth of the cold water from the cold tap. CDI - PIC voluntarily discarded. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled container of oil stored above prep cooler in salad station. -0- |