|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
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 - Observed an employee touch a salad with bare hands. CDI - employee discarded the salad. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed ribs in the walk in cooler at 90F; they had been in there for 2 hours. CDI - ribs were reheated to 211F, then placed on sheet trays to cool in the walk in cooler. Ribs were 73F after one hour of cooling. |
|
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 tomatoes cooling in the prep top on the cook line. Observed 3 containers of tomatoes cooling in the walk in cooler while tightly covered with saran wrap. CDI - explained proper cooling methods. Saran wrap was removed and the tomatoes from the cook line were taken to the walk in cooler to cool. See temperature chart for cooling. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed tongs down in a salad bowl and a scoop handle down in the container of croutons. CDI - utensils were removed from the food. |