|
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 handling green peppers that were to be stored in walk in with bare hands. CDI peppers discarded and hands washed and gloves donned. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs above RTE food in salad reach in and egg wash above pickle buckets in walk in. CDI items relocated. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara at 100F. CDI items moved for reheating. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch, LTOs, and pre-made salad bowls sitting above chill line in prep top and holding above 41F. CDI items discarded or cooled down. Observed mac and cheese and vegetable soup that was stored for cold holding and not properly cooling. CDI items uncovered. |
|
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 soup and mac and cheese covered and stored as cold holding while still cooling. CDI items uncovered. Ensure items are cooled to 41F before covering and storing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee sprite that was stored with food for facility. |