|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Dishwasher did not discard gloves after handling soiled dishes and proceeded to put away clean dishes. CDI- Stopped, instructed to discard gloves and wash hands. Dish re-washed. |
|
18
|
0
|
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 41F. -P
Observed pasta in WIC sitting in WIC at 48F at 3:00 PM. Cooling sticker stated product began cooling this morning 8:40AM,thus did not meet 6 hour cooling window. CDI- Discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple items on prep line recorded above 41F. REPEAT> CDI- All placed on TPHC. Suspected temp. abuse during lunch production. Assure that if a TCS food is removed from cold holding for a duration of time that it is properly cooled down. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
Incorrect cooling method for cooling of pasta, pasta was in large bus tub. Use flat sheet trays. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Minor presence of flies. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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.
Pizza roller stored in water. CDI- Removed. |