|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF
Ice observed in front handsink. CDI- Cleaned. Do not dump anything in handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P
Raw beef stored under raw chicken. CDI- Re-arranged.
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P
Observe employee touch floor with glove and proceed to cut food with gloves without discarding. CDI- Gloves discarded, washed hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Multiple foods recorded above 45F (see chart). CDI- Foods discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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
Cooked chicken cooling in a plastic tub CDI- Dumped onto sheet trays. USE SHEET TRAYS TO COOL DOWN CHICKEN, NOODLES, SHRIMP, ANY KIND OF COOKED PRODUCT. REPEAT. Facility must create an action plan for cooling. EHS will monitor and hold in compliance. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Frozen chicken thawing at room temp. CDI- Moved to WIC. |