|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee personal drinks observed stored uncovered on top of microwave in kitchen. CDI: drinks discarded. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment:
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Bare handing of ready to eat foods observed while entering kitchen for inspection. CDI: employees immediately donned gloves before start of inspection; discussed glove regulations with manager. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Three containers of gyro meat made on 4/30 and 5/2 observed in bottom of prep unit at 48 - 52 deg F. Ceaser dressing and titziki sauce overfilled and stacked above fill line in top prep cooler at 42 - 48 deg F. CDI: Gyro meat was all discarded; dressings and sauce taken from top and stored in walk-in. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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. Tall containers of gyro meat in large quantities at bottom of prep cooler at 48 - 52 deg F. In questioning manager, he stated that these products were cooled while covered inside bottom of prep cooler. CDI: discussed proper cooling methods; gyro meat was discarded. |