|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee touch pork mojo with bare hands.CDI product discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee filling container of ice with water. CDI processed ceased. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed watermelon, cantelope, diced tomatoes, and honeydew that was prepped in the morning and sored for holding in walk in. CDI items incovered to complete cooling. Observed diplomat sauce (44), taco brisket (42), chicken sausage (42), shredded chicken (42), pepperoni (42), pimento (42), mustard butter (51), sliced turkey (56), swiss cheese (54), pork mojo (42), ham chub (43), turkey chub (43), panicotta(43), burrata (49), corn beef (56), prime rib (43), cheerwine butter (61), mustard butter (51), and honey butter (54) holding at 42-45F. CDI items discarded or moved for cooling to 41F. Repeat. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
Not a violation. Facility is not using HACCP plan. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 facility with diced tomatoes, watermelon, contelope, and honey dew that was prepped early and no one verified if 41F was reached before cold holding product. CDI items uncovered and unstacked to allow proper air flow. Repeat. |
|
41
|
0.50
|
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 cooking utensils sitting 84F. |