|
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 enter the kitchen from outside and added a food topping on food item prior to washing hands or changing gloves. CDI- education was given and observed adequate hand washing throughout the inspection. 0 points. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility provided a parasite destruction form that was vague on actual controlled parameters used to control parasites whether through the feed or the freezing treatment. PIC is to reach out to the company to get the exact process that they do to ensure parasites are being removed from all of their fish products that are onsite and served undercooked. 0 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 Observed grilled chicken being placed in hot hold unit at less than 135F. CDI- education of proper hot holding foods at 135 or greater or reheating to 165 prior to placing in hot box if food item is under 135F. PIC placed grilled chicken on TPHC for a 2 hour discard. -1.5 points. |
|
31
|
0.50
|
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 roasted cauliflower cooling while stacked on top of each other with lids on. CDI- Food items were ventilated as needed. -.5 points. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food,
ingredients in descending order, quantity/weight of contents, name and place of business and major food allergens.
Pudding containers are the weight of the product being sold. Juice containers are missing the weight. REPEAT -1 point. |