|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Observed dishwasher handling clean after soiled dishes with no hand wash in between. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed sour cream and carmelized onions held off temp or on improper ice bath over 67 F. CDI- discarded TPHC template given |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed PIC state facility will undercook salmon if customer requests and they have consumer advisory. CDI- facility will deny request from now until such time they provide a consumer advisory and parasite destruction documentation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed chicken and sausage cooling in high volume, plastic, covered containers. CDI- removed to open sheet trays to flash cool |