|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle clean, single use, single service bowls after handling raw chicken. Food employee did not wash hands between tasks. CDI, food employee was corrected by instruction, food employee washed hands using correct procedure. No hand washing procedure violation was observed during inspection. Repeat |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity - PF Observed several damaged cans stored for use. Spoke to PIC of the importance to not use damaged cans. CDI, removed cans from storage and labeled cans do not use. Ensure dented cans are not used. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several foods with distict date dots. PIC stated dates were incorrect. PIC voluntarily discarted chicken. After further discusion EHS concluded that chicken is cooked, cooled and later frozen(same cook date), for use at a later date. Once chicken is needed, it is thawed out. Both date dots, freeze date and thaw date, are left on container without further explanation. EHS recomends that dates are labeled as cook/freeze and thawed. If food is cooked and frozen on same date, food can be kept for a maxium of 7 days if held at 41F and below. CDI, PIC labeled date dots with frozen/cooked and thawed to avoid confusion. PIC will also post small signs showing that red dots signify cooked/freeze date mark and blue date dots will signify thawed date to avoid further confusions. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large bowl with holesused to cool fried chicken in walk in cooler. Chicken was covered with plastic wrap. Observed no temperature within 1 hour. CDI, PIC moved chicken into freezer, uncovered to cool to reach cooling rate. Repeat Observed the use of smaller containers with holes during inspection but was not enough to help chicken meet cooling rate. PIC will place fried chicken directly into the freezer once cooked. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked while still wet. Repeat |