|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and use same washed hands to turn off sink knobs without any protective restraints. CDI- education was given and hands were rehashed, 0 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk, and pepper jack cheese that were in the unit since yesterday were cold holding at 45-48F. Observed freshly prepped lettuce, tomatoes and cheese cooling in same damaged walk in cooler. Lettuce was cold holding at >41F inside of reach in 2 door unit. CDI/VR Facility is under a 24 hour VR to get refrigeration serviced. It was determined that the facility has enough cold hold storage to properly operate if they stick to strong recommendations. Facility placed cooling foods in freezer and will rotate from freezer to sandwich unit until cooler is serviced. Out of temp cheese and milk were discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - P 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Observed freshly prepped tomatoes and lettuce cooling I walk in cooler and reach in 2 door while fully wrapped and stacked on top of each other with lids. CDI- Foods were ventilated and moved to walk in freezer for proper cooling. -.5 points. |
|
45
|
1
|
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. Walk in cooler was not properly cold holding TCS foods. Facility is to have unit serviced within 24 hours or risk interruption in operations. -1 point.
*General Comment: Inspection was conducted with Brittany. |