|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed the dish washing employee wash hands at the pot sink using soap from the wash solution dispenser. CDI by redirecting to the handsink. And providing soap at the nearest hand sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink nearest the dish washing area. CDI by providing. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Head chef stated that fried chicken is partially cooked at CAB below 165F and then finished off in oven at Hospitality kitchen. PIC stated that an approved procedure for non continuous cooking of chicken has been obtained but paper work was left at CAB. CDI by final reheat to 171F while onsite. VR- Provide documentation of approval within 10 days. |
|
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 Approved procedure states that time starts when the product is removed from temperature control for catered items. Observed arrival times and temperatures of hot products meeting critical limites (135F and above) for start temperature and time of when the products left CAB, however cold products where listed at temperatures as high as 60F. Including cole slaw at 60F and wedge lettuce at 60F. According to the PIC these temperatures were recorded after being received from CAB and handled. CDI- since recent times of arrival were noted these products were rapidly cooled down prior to serving. Items were cooled down to 45F by departure. Large vat of cole slaw was broken down onto sheet pans and measured at 51F prior to departure. |