|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed open employee beverage stored over food prep surface.CDI- PIC removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashRules require hand washing in between working with raw foods and ready to eat foods. Observed food employee handle raw chicken with gloves, removed gloves then put new gloves on and handle ready to eat foodswithout washing hands. CDI- PIC instruction provided |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRules require segregation of raw and ready to eat foods to prevent contamination.Observed raw chicken mixed in bowl on prep unit cutting board.CDI- instruction provided |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 CoolingRules require applicable TCS foods be cooled according to time temp specifications.Observed large container of BBQ at 50 F. PIC had no explanation why it was out of temp.CDI- PIC discarded |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed multiple cooked foods in hot hold upright unit less than 135 F.CDI- product < 30minutes, unit turned up |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed cooked chicken, tomatoes and sausage in prep unit above 46 F. CDI- removed to flash cool |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple foods cooked yesterday including but not limited to collard greens, beef ribs and mac n cheese not date marked. VR- for date marking |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsRules require proper , effective cooling methods be used to cool appliacble TCS foods.Observed high volumes of mac n cheese(114F) and collard greens(140F) in plastic containers with metal pans of ice used to cool.This method is not approved because only the contact area can be cooled.CDI-Procedure changed; ice put in containers then mac n cheese and collards were put into metal pans and placed on the ice. ICe may also be added to the top.Repeat Violation. Facility must improve cooling methods.VR |