|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee contact chicken nuggets with bare hands. CDI discussion with employee. |
|
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 tray and blue towel stored in front handsink. CDI items relocated to approved location. |
|
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 Observed several pans of lettuce, salads, slaw and broccoli cold holding above 45F. See temperature chart for temperature observations. CDI lettuce and salads taken to walk-in cooler to rapidly cool. Slaw and broccoli voluntarily discarded. VERIFICATION REQUIRED. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 salads cooling tightly covered tightly stacked in reach-in unit holding at 43F. Observed large plastic container of lettuce cooling in large bulk at 57-60F. Observed metal pans of lettuce, overstacked cooling in prep line coolers. CDI items taken to walk-in to rapidly cool, ice added. VERIFICATION REQUIRED. |