|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Employees must wash hands as often as necessary to prevent contamination and before putting on gloves. Employee observed changing gloves without washing hands. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Separate raw animal foods in storage by required final cook temperature to prevent contamination. Observed eggs stored above ready-to-eat food in prep reach in cooler. Corrected by rearranging eggs. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P. Ensure all Time/ Temperature Control for Safety foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Chicken and noodles placed in walk-in this morning in deep plastic covered containers. Temperature 85-98F. PIC discarded noodles. Repeat violation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Observed chicken above grill line on metal pan/tray at 91F. Chicken was placed in walk-in cooler to rapidly cool. Repeat violation. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed chicken and noodles in walk-in cooler not labeled. Chicken did not have date mark. Noodles had date inaccurate date marking label. CDI. Repeat violation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. TCS foods throughout facility were cooled using deep plastics covered containers. CDI noodles discarded, chicken placed on sheet tray to rapidly cool. Repeat violation. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces shall be made of non-corrosive, non-absorbent, smooth material. Observed rusted shelves in prep reach-in cooler. Repeat violation.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in good repair. Observed lid of prep reach-in cooler held together with tape. Remove tape and repair lid. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed food debris in flip top ledge of prep reach-in coolers. Repeat violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Facility shall be cleaned as often as necessary. Observed food debris on floor and under equipment throughout facility. Repeat violation. |