|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee crack shell eggs with gloved hands and used same gloved hands to touch other RTE foods without washing hands or changing gloves in between. CDI- education was given, hands were washed and gloves where changed often. Contaminated foods were discarded - 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees not changing gloves after switching task. Observed several food employees going from the walk in cooler with gloved hands to prepping without changing gloves in between. Also observed food employee crack shelled eggs with gloved hands and work RTE without changing gloves. CDI- education was given and gloves where changed. - 1.5 points. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Gravy and Salisbury steak was hot holding in hot box at 126-130F. Sausage patties and bologna were hot holding at 130-132F under heat lamp. CDI-Gravy steak was reheated to 165, other items were placed on time and was said to be on time moving forward. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American Cheese, Raw ham, tomatoes and other tcs foods were cold holding >41F on flip top unit. Also observed sausage patties and other items cold holding in 2 door tall unit. CDI- food items were moved to the walk in cooler/freezer to aggressively cool. -1.5 points. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 Eggs were being held on time but lacking time stamps. Also did not observe TPHC documentation that backs this process. CDI/Vr- Time stamp was added to raw eggs. PIC is to email completed TPHC form to EHS within 10 days - 1 point. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large container of lettuce cooling in dense container in reach in 2 door. Observed sausage patties cooling in dense amounts while fully wrapped in WIC. CDI- Food items were ventilated and placed in freezer for aggressive cooling and proper cooling methods. -.5 points. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw pork chops thawing outside of refrigeration without water flow. 0 points. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace all torn door gaskets for breakfast and lunch prep coolers,
reach-in, walk-in freezer, and under counter cooler at wait station Repair damaged condenser that is allowing for heavy ice buildup in walk in freezer. Replace rusted shelving throughout. REPEAT - 1 point.
General Note: Facility is to work on, Hand washing, cooling methods, glove changing and temperature control. Also observed employee spray fryer while food was in proximity of the fryer. Education was given to food employee and wings were trashed. Good training is needed. |