|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 door reach in nont holding TCS foods at 41 degrees F and below. TCS foods held between 42-45 degrees F. CDI, TCS foods relocated to walk in cooler to rapidly cool. Some improvement since previous inspection. Discontinue use of prep refrigerator until unit calibrated to ensure all TCS foods are held at 41 degrees F and below. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 - Oberved deep container of recently prepared feta cheese and cut turkey cooling in in deep covered container in prep refrigerator. CDI, foods relocated and cover partially removed from turkey to rapidly cool in walk in cooler. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups wet stacked at satelite to go area. |