|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: Observed pans of diced tomatoes at 50, pans of lettuce at 53F, pans of bagged chicken at 54-59F, and pans of turkey at 53F. CDI- All were opened up and separated and placed in the walkin freezer. The temps now are 41-44F.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
*The PIC was informed that the items must be properly cooled after being prepped in the walkin cooler or freezer before being placed in the tightly closed bags in the front line make stations.. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: Observed containers of cut tomatoes in the walkin cooler tightly wrapped at 50F. CDI- Unwrapped.
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 |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
Repeat: Observed some of the employees prepping food without hair restraint. CDI- Placed on hats.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed several wet cloths sitting on the counter tops. CDI- Placed in the sanitizer buckets.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. |