|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack eggs and then handle ready to eat food. CDI: Ready to eat food heated to over 145F. EHS educated staff on proper glove change procedures.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat zucchini in walk in cooler. REPEAT VIOLATION |
|
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 prep top holding all items above 41F. CDI: Items relocated to walk in cooler as they had been out for only 2 hours. Observed Pico and sour cream portioned and holding in the prep top above 41F. CDI: Product voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date mark on items in prep top. CDI: PIC marked items with the date they were prepared. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for sunrise plate that has “eggs your way”. CDI: Menu corrected to include proper wording. |
|
31
|
0
|
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 packaged items in walk in cooler cooling while tightly covered. CDI: All items were cooling at the proper rate. EHS strongly recommends limiting prep times and cooling items uncovered if possible. |
|
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 no labels on squeeze bottles with oils and water. EHS and PIC discussed labeling options. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 2oz portion cups being used for scoops throughout facility. CDI: Cups replaced with handled utensils. |