|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Container with stock stored in sink. CDI- Container removed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Dishwasher handled soiled dishes with gloves and did not discard before handling clean dishes, CDI- Educated, employee discarded gloves and washed hands. Equipment ran again through machine. No points deducted due to improvement. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Facility is non continuous cooking a beef tenderloin to 120F, cooling product down and finishing later but facility does not have written approval. CDI- Facility will cease doing so, Application for par cooking given. |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety
Salmon and beef tenderloin cooling on cooling rack at room temp. CDI- Moved to blast chiller. Assure cooling starts at 135F. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Sanitizer stored on floor. Keep off floor. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices
No temperature measuring device for high temp. Machine at bar. Obtain. |