|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees change gloves after cracking raw eggs and not wash hands. CDI: Employees corrected and rewashed hands. REPEAT VIOLATION |
|
18
|
0
|
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 41F. -P Observed chili cooling in walk in cooler from yesterday at 48F. Chili is not on the menu and is used for family meal. CDI: Product voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of items in prep units with no date marking. Observed chicken, grits, and sweet potatoes in the walk in with no date marking that were cooked yesterday. CDI: Items were properly date marked. Observed no pull thaw date on pork in walk in and in cooler drawer. Observed no pull thaw date on chow chow and garlic sauce. CDI: Items date marked. REPEAT VIOLATION
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked beets from 9/2 in prep top. CDI: Item voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chili from yesterday cooling in deep, covered container. CDI: Product voluntarily discarded.
NOTE: Observed tomatoes cooling in prep top cooler. Observed kale cooling in deep, covered container in reach in. Observed blistered tomatoes cooling in cooler drawer. CDI: Items did cool at proper rate today. However, this is not best practice. Items were moved to walk in cooler to continue cooling. REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 unlabeled squeeze bottles with clear liquid and pan with white granular. CDI: Items identified as water and salt. Items labeled. |
|
38
|
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 several employees with unapproved jewelry (rubber bracelets). |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water in kitchen and observed wet cloths stored in sanitizer at 0ppm quat in coffee area. CDI: Buckets emptied. Sanitizer bucket at coffee station was refilled with properly concentrated sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying knives. CDI: Employee directed to air dry dishes after sanitizing. |