|
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 exposed cooling succotash with back of hand. CDI- portion touched by bare hands discarded voluntarily. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food (fish) uncovered in walk-in cooler. CDI- fish covered. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P" Lobster potato cakes and raw meats 48 F in refrigerator at end of hot holding line. Other foods in unit above 45 F. CDI- unit emptied and foods moved to walk-in cooler. PIC states he will likely replace the unit. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 :Found chicken stock dated 9/15. Found cut cabbage dated 9/11. Both items voluntarily discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Hard boiled quail eggs not date marked. CDI- allowed to date with previous day's date. |
|
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 : Found gaspacho cooling in large, dense, covered volume in walk-in cooler. CDI- ice bath prepared in prep sink and ice added to gazpacho. |