|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed employee start work with out first washing hands.
Whenever an employee first enters a kitchen, hands must be washed.
CDI
PIC(Person in charge instructed employee to wash hands) |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed Chili, Greens, and corn pudding) heating in the glass warmer. The glass warmer is not approved for reheating food.
CDI
Chili, greens and corn pudding were moved to metal trays and reheated in the oven. |
|
21
|
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
Chili at 100F in the warmer.
Greens at 100F in the warmer.
Yams at 112F
corn pudding at 56F in the warmer.
CDI
Chili, greens, and corn pudding were placed in the oven and reheated to 165F.
Yams were discarded.
. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Chili, Corn pudding, and greens were placed in a warmer to thaw. CDI
Chili, Corn pudding, and greens were moved to oven to quickly heat to 165F. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C)
Observed employees wearing bracelets. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a wet wiping cloth stored on top of the cutting board.
Store wiping cloths in sanitizer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed build up of grease on equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)- Cleaning is needed throughout the entire facility. Observed some build up on the walls and floors around the grill.
Observed a hole in the wall by the hand sink. |