|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler use soiled wiping cloth and begin handling the sauce stirrer for tomato sauce prep without first washing hands.
CDI- PIC stops and washes hands before resuming. (-0) |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw chicken above raw beef meatballs in cook line lowboy.
CDI- Chicken moved to WIC. EHS advises PIC that chicken can be stored in lowboy, so long as raw poultry is always on the bottom, and separated from other raw proteins. (-1.5) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed food splatter inside microwave in back prep area. EHS speaks to staff and advises that microwave should be cleaned at least once daily, or as often as needed. (-0) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded lettuce in lowboy at 44F. EHS verified lowboy in good repair, other TCS foods at 41F and below inside.
CDI- Lettuce rapidly cooled back to 41F in WIC. (-0) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
10 DAY VR.
4-502.11(B) Provide accurately calibrated thermometers. Pf.
Observed one probe thermometer available onsite which has unreadable display, likely no longer functioning due to dead batteries. EHS advises PIC to replace batteries and obtain a backup thermometer at earliest possible opportunity. PIC must be able to verify cooling rates, final cook temps, etc.
PIC should update EHS via phone or email with photo, as soon as a probe thermometer is obtained. (-0.5) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed in-use utensils in water at stove at 115F.
CDI- EHS advises Chef on proper temp for holding of in use utensils. Container moved to other burner so utensils reach 165F before returning to hot hold at 135F or above. (-0.5) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed 4 under grill cold drawers not in usable condition. Repair or remove unused cold holding equipment from premises.
EHS also observed several lowboys with torn gaskets and rusted metal racks inside WIC. Repair or replace. (-1)
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed wall mounted rack in back prep area beside 3 comp sink made of unfinished, unsealed wood. Replace shelves with a material which is smooth, cleanable, and not absorbent, or use approved wood sealant (away from food prep and storage) to finish shelves. |