|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turn off faucet with bare hands. CDI - Discussed proper handwashing and drying procedure with employee. Employee washed hands and dried without recontaminating. - 0 - |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three containers of chicken in hot holding in hot box between 125F-133F. CDI - Items reheated to 178F before being placed back in hot holding. Hot box temperature turned up. -1.5 - |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed cheeses, cream cheese, sauce, butter, milk, lettuce and yogurt holding between 42F-44F in walk in cooler. Ambient air temperature of cooler reading 39.7F. CDI - All open TCS items voluntarilly discarded by PIC. All unopened TCS items placed in freezer to rapidly cool. Items reached 41F before being placed back into walk in cooler. EHS recommends calling maintenance to check cooler and monitoring temps frequently. - 1.5 - |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bags of prepped rice stored in freezer with no date. CDI - PIC dated items with prep date. Discussed proper date marking for when rice is pulled from freezer for use.
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 Observed bag of mozzerella cheese (11/4) held past date mark. CDI - Item voluntarily discarded by PIC.
- 0 - |