|
13
|
0
|
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. Observed employees wiping gloves on linens used to wipe knifes off. CDI gloves changed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine soiled with pink and black debris. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
• 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed veggie burger sitting out at rooms temperature. Only food out of temperature. PIC stated they hold veggie burger out during service and cool down leftovers overnight. CDI food held out within 4 hours and placed in walk in to cool. Suggested using TPHC and sheet provided. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 capacola, proscuitto, pepperoni, and salami in wlak in unit not dated. CDI items dated. Repeat. |
|
31
|
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 salad and chicken breast fully and tightly packed in walk in unit. CDI items uncovered and separated into smaller portions. |