|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed food employee enter kitchen, wash hands for approx 2-3 seconds using 3-compartment sink (no soap, no paper towels) and turn faucet off with bare hands. Employee them proceeded to plate food at expo station. CDI: Education provided and food employee properly washed hands at hand sink. |
|
20
|
0
|
Proper cooling time & 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 chicken cooling at a rate too slow to meet cooling parameters. See temperature chart for details. CDI: Education provided and PIC placed product directly in front of fans in walk in cooler. Product began cooling within minutes (41F). |
|
33
|
0.50
|
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 chicken and fried tofu cooling in 2-door reach-in cooler. Food employee stated chicken prepared @11am and tofu prepared @11:30am. CDI: Education provided and product moved to walk-in cooler for rapid cooling. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf
Observed chicken thawing on bottom shelf of rolling cart in front of hand sink. CDI: Education provided and product moved to prep sink and placed in bowl under cold running water. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on make table and reach-in cooler on cook line. REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed fan covers in walk-in cooler soiled with debris. |