|
6
|
2
|
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 food employee wash hands for less than 15 seconds and turn off faucet with bare hands. CDI - Employee educated on proper handwashing procedure and rewashed hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in pizza prep unit, salad prep unit, and WIC holding temperatures above 41F. See chart above. CDI - Items in pizza prep unit officially put on time. PIC has been provided with TPHC template. Items in salad prep unit that stayed in unit overnight (lasagna) were voluntarily discarded, while the items that were pulled from WIC or just prepped for lunch (salads, diced chicken, grilled chicken breast) were taken to freezer for flash freezing. Items in WIC (one plastic container of pizza sauce, one large metal pot of pizza sauce, and several metal containers of shredded mozzarella cheese) were prepped last night and were maintaining temperatures of 45F-46F, therefore all items were voluntarily discarded. Verification to be done by 8/23/19 to check on all units. |
|
21
|
0
|
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 container of pasta dated 8/6/19, therefore item expired on 8/12/19. CDI - Item was voluntarily discarded. REPEAT, but much improvement since last inspection. |
|
31
|
0
|
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 several metal containers of mozzarella cheese in WIC that were shredded last night and stacked high on top of each other and covered. CDI - All items prepped last night and maintaining temperatures above 41F were voluntarily discarded. Mozzarella cheese shredded just before lunch was uncovered to allow proper cooling.
Also observed several clamshells of cut lettuce/salad that were cut just before lunch and placed directly into reach-in unit, and items were 47F. CDI - Items moved to freezer until they reached 40F. PIC educated on cooling down prepped items in WIC or freezer uncovered first before placing them into prep units. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic container without handle being used as a scoop and stored inside large container of pizza sauce. CDI - Scoop removed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed general cleaning needing to be done on all equipment, including floor of WIC and shelving of drying rack. |