|
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. -P Observed food employee handling dirty dishes, then go handle clean dishes. EHS observed this twice. CDI-EHS intervened and had employee wash hands and explained they need a wash in-between dirty and clean dishes. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in prep unit 1 above 45F. This includes coleslaw, tomatoes, pico. PIC observed the dial had been turned the wrong way and corrected it. PIC said food was in the prep unit aroun 9am, Observed sour cream sauce sitting in a metal tray with other sauces it was 52F. PIC said they keep it there during service and then put underneath reach in after service. CDI-PIC moved all TCS food back into the WIC, uncovered to help cool before service. PIC voluntarily discarded sauce due to temperature abuse and will now be keeping sour cream sauce on TPHC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 4-5 contianers of salsa and salsa verde with no DM. PIC said they go through thios product in 1.5-2 days. CDI-PIC added DM on the front of the shelf for the correct date. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items sitting out of cold holding: pickled onions, corn salsa, parmesean cheese with no time stamp. PIC said they hold it there from 11AM to 4PM on time. Obsevred no time stamps on containers. PIC also did not have written procedures for these items, had printed document but did not have it filled out. CDI-EHS explained these only have a 4 hr time limit and they have to have time stamps. PIC added time stamp and filled out paper work correctly. |
|
31
|
0
|
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 garlic at 71F in the WIC, covered with plastic and in a plastic container. CDI-PIC said they made it 45mins ago and should have uncovered it. PIC left it uncovered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed front panel on a stand up cooler missing. Observed rusted shelving in large 2-door reach in cooler. Observed white freezer in basement storage with rusted lid. Replace/repair as needed. Observed 2 gaskets broken in the stand up. |