|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
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. Employees observed turning recontaminating hands by turning faucet handle off with bare hands. CDI: handwashing procedure corrected; hands were properly washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine with build-up.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer set up/available for use. CDI: quat sanitizer made up at 3-comp sink and in pans for cooking stations. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cooked broccoli at 52F at drive thru prep and other TCS foods in facility that were measuring borderline temperatures. Improvement on temperatures has been shown. CDI: items were transferred to walk-in cooler/changed out with fresh product. Continue to work on issue as cold holding standards will be changing to 41F/below effective January 1, 2019. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
Repeat:
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed time/date incorrect and not updated for today on tempered cheese held inside prep cooler on drive thru side. CDI: all information was updated and written on pan of cheese. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 large tall plastic containers of lettuce at 50F cooling inside walk-in while stacked and covered. CDI: cooling methods discussed; lettuce transferred to shallow pan and later moved to walk-in freezer. |