|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee washed hands and turned off faucet without a barrier. EHS intervened and demonstrated to employee the correct way of washing hands. CDI: employee rewashed hands and correctly turned off faucet with a barrier. -0- |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a bucket of nacho cheese sauce stored at the bottom back of reach in cooler beside the freezer with bacterial growth. CDI: PIC discarded. -1- |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of rice at 134F and 2 containers of chicken sandwich at 127F both stored at the front in the hot holding unit. CDI: containers of rice was voluntarily discarded and the chicken was reheated back up to 168F. REPEAT VIOLATION no point escalation due to all other items hot holding at 135F or above. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads at the cold holding unit on the serving station at 70F. EHS suggested to put salads on TPHC because the unit will not be able to hold the salad containers 41F or below. CDI: PIC removed salads to the reach in freezer to cool quickly and then stored in the reach in cooler. REPEAT VIOLATION no points escalated due to all reach in units are holding 41F from the previous inspection. -1.5- |
|
21
|
1.50
|
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 Observed mozzerella and opened hot dog package with no date labeled. CDI: PIC dated items with the day it was opened/prepped.
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 a container of nacho cheese sauce that was dated 9/7. CDI: PIC voluntarily discarded. -1.5- |
|
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 pre-packaged salads in the reach in cooler with tightly sealed lids. CDI: PIC vented out salads containers. -0- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility's thermometer not working properly and PIC had no more extra batteries. VR within 10 days to ensure facility has a properly working thermometer. -0.5- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of white to-go trays and a box of clear hinged lid containers stored on the floor. -0- |