|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Observed employee drinks stored on food prep stations in kitchen area. CDI- drinks were removed. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Observed two employees work with raw items start plating RTE items without washing hands. Food employees must wash their hands when switching between working with raw food and working with ready-to-eat foods. P Correction : employee washed their hands. REPEAT (full points). |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Sliced smoked turkey was prepped at 12:00pm and at 49 F at 3:55pm. Cool TCS foods within 4 hours or less if prepared from ingredients at ambient temperature. P Correction : Smoked turkey was voluntarily discarded by PIC. -zero- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed items in expo prep cooler stored above 41 F. Observed items in prep cooler #2 stored above 41 F. Items were placed in cooler around 2:00pm according to management. CDI- items were placed in walk-in cooler and allowed to chill. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 The butter on TPHC did not have a time stamp to indicate when it was pulled from refrigeration. The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf Correction : PIC labeled the butter. REPEAT (1.5 pts) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 There was smoked turkey sliced today at 12:00pm that was at 49F at 3:50pm. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Correction : Items were voluntarily discarded. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C). Observed stacks of containers stacked wet on shelving in back. Air dry equipment and utensils after cleaning and sanitizing. Do not stack until they have been allowed to completely air-dry. |