|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result.
Observe two personal drinls stored on prep table and one employee drink at flip top station and not in a designated area. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observe employees cutting onions with bare hands. CDI- Employees donned gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Container of broccoli was uncovered/unprotected.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P
Raw chicken was stored over RTE cabbage. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 45F. -P
Cooked chicken did not cool down fast enough and in alloted time frame. CDI- Chicken discarded. (see 31) |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
None of the soups in hot holding well were holding temp. CDI- Soups discarded. Assure unit is working and holding above 135F. VR. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Upon entering facility,. EHS noted 4 large buckets of cooked chicken sitting on prep table recorded in danger zone (see chart). PIC stated they were just cooked. Immediatley moved to WIF to cool down. Chicken were in large tubs. Facility has sheet trays but they are being used to hold frozen chicken in WIF. USE SHEET TRAYS TO COOL DOWN CHICKEN, NOODLES, SHRIMP, ANY KIND OF COOKED PRODUCT. VR to monitor cooling procedures. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor.
Food was stored on ground in WIC/WIF. |