|
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 employee cleaning bottle lids with gloved hands and then going to attach lids to bottles containing food. Employee did not remove gloves or do hand wash. CDI- Employee stopped and hands were washed after gloves removed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Facility now interrupting cooking process for ribeyes on Steakhouse Day (one day per month or similar). Initial heating produced internalt temperature of 125F. CDI- Facility now will pre-cook ribeyes to 155F or above, cool, then reheat to order for immediate service. Raw ribeyes will be held at station on TPHC and cooked to order under a Consumer Advisory. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
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: Pizza station, grill station, salad bar do not their own procedures for TPHC. Pizza station holding for two hours while other stations holding for four hours. Procedures at omelet/ breakfast bar not clear which food is held on TPHC. Correct/add procedures and send files to MCHD within 10 days. |
|
31
|
1
|
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: Found honeydew, commercial soups, cooked shrimp, prepared salads, all in cooling process and above 41F while tightly covered, dense volume, or in closed clamshells on covered speed carts. CDI-all sent to blast chiller. all food dropped to below 41F within 30 minutes. |
|
38
|
0.50
|
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. Employees with unapproved rand watches |