|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on cook line cutting board. CDI- discarded |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff donning gloves without hand washing. CDI- hands washed and new gloves donned |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed multiple soiled utensils and stickers on clean utensils. CDI- removed to re-clean |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed cut leafy greens from 5 hours ago above 41 F. CDI - discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F in walk in cooler and front line prep units. Repair company called. Onsite working on problem/ repairs are being made and unit is cold holding now at 44 F ; VR - will revisit tomorrow to check temps during peak operation and one of the following actions will occur:
1. walk in cooler food temps 41F or colder - no action taken
2. walk in cooler food temps 42-45F - Intent to Suspend Permit may be issued
3. walk in cooler food temps 46F or warmer - Immediate Suspension may be issued |
|
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 working containers of foods |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in ater at 90F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cooling equipment in walk in cooler to have coolant leaks and to be frozen up. Repair tech onsite. |