|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed multiple employees changing gloves frequently without washing hands, CDI by instructing employees to wash hands before putting on gloves, educated management and staff. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Ensure all food that is previously cooked and cooled is rapidly reheated to at least 165F within 2 hours. Observed french onion soup 140F, tomato soup 135F, chowder 130F, broccoli soup 150F after reheatig in rethermalizer 3 hours, CDI by discarding. Rethermalizer was over filled and product was not adequately submerged in water. Ensure that proper reheating procedures are followed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. Observed bagged soup 50F after cooling overnight, CDI by discarding. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
When using a specialized food process, ensure that HACCP plan is properly implemented and all parameters of 3-502.12 (D) are followed. Constant monitoring thermometer must be present on refrigeration and additional cooling parameters must be met. Observed written procedure for soup cooling available, but no complete HACCP plan observed, facility does not meet all necessary requirements of 3-502.12(D) currently. CDI, manager was advised they need to seek clarification from the state regionals regarding the process. Also informed supervisor to contact state regarding the need to clarify process. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Ensure proper methods are used for cooling TCS foods. Observed lettuce, tomato cooling in deep portions in top of prep cooler, CDI by moving to walk-in. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. Observed wiping cloths stored on counter under cutting board. |