|
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 one employee recontaminate hands at faucets after washing. CDI- discussion with employee and demonstration. Employees hands washed again with no re-contamination. |
|
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: PIC brushed over cut greens at sandwich line with bare hands. CDI- cautioned PIC and discarded greens. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Found large tubs of processed lettuce cooling 2.5 hours at 50 F. Forty five minutes later lettuce was 49 F. CDI- lettuce spread out in shallow containers for rapid cooling. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items at sandwich line above 45 F. Refer to temperature chart. CDI- spring mix and bleu cheese discarded voluntarily. Salads moved to walk-in for cooling. Salads had reached 43 F by end of inspection. |
|
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: Lettuce is being cooled from ambient in large deep containers while covered. Ice bags on top of lettuce are not effectively cooling. Discontinue this cooling method. Repeat from last inspection. CDI- lettuce was re-portioned and cooling attained. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC jumping in to work with food not wearing hair restraint. |