|
4
|
0
|
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 stored at drink station. CDI- discarded |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed wait staff wash hands after busing table recontaminate hands on handles. CDI- coached; hands rewashed
2-301.14 Wash hands before donning gloves and between gloves uses. -PObserved multiple glove changes with no hand wash. CDI- coached
2-301.14 Wash hands after activities that contaminate them. -PObserved wait staff and food employees contaminate hands or gloves with no hand wash. CDI- coached; hands washed |
|
18
|
1.50
|
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 low surface area to vulume ratio plastic container in walk in cooler at 110F at 1.5 hours. CDI- Chili removed to three shallow metal open pans immediatley due to time constraint. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara hot held at 132F. CDI- discarded |
|
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 Observed cut leafy greens and mozerella cold held above 41F. CDI- removed to cool in WIC |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Obsserved some TCS foods not date marked. CDI- date marked |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PFObserved chili cooling in low surface area to vulume ratio plastic container in walk in cooler at 110F at 1.5 hours. CDI- Chili removed to three shallow metal open pans immediatley due to time constraint. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen |