|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knife stored as clean with minor food debris on blade. CDI: Knife sent for warewashing at dish machine. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility par cooking chicken breast filets with no approved procedures in place. CDI: EHS provided non-continuous cooking application for PIC to fill out on site. Chicken filets are being properly stored on an isolated speed rack at 41F and are to be fully cooked tonight for a dinner. EHS allowed facility to use chicken due to proper cold holding and cooling methods. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 two pans of chicken and a tray of salads from Wednesday (10/18) with no date labels to indicate when product was cooked/prepared. PIC stated that items were from Wednesday and were due to be discarded. CDI: All unlabelled products discarded. |
|
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 two large plastic bins of lettuce stacked on top of one another in walk in unit for cooling. Top bin effectively blocked air flow to lower bin, which was prepared first. CDI: Bins repositioned to allow air flow around product in both containers. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two squeeze bottles (oil and vinegar) and a spice shaker with no labels to indicate contents. CDI: Labelled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and another employee engaged in food prep with a watch and wristband on their arms. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use salad bowls stored with food contact surface facing up beneath a prep table next to sanitizer for facility. CDI: Single service bowls relocated to shelf above prep table and inverted. |