|
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 food employee wash hands and then used bare hands to turn off faucet. CDI - Employee and PIC educated on proper handwashing without recontamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans and utensils with food debris, but stored as clean. CDI - All items were sent for rewashing. Also observed ice machine with black buildup on the inside. CDI - PIC instructed on cleaning and sanitizing ice machine more frequently. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in WIC above 41F, some of which were prepped one or two days before (sliced tomatoes and 2 containers of garlic hummus). CDI - All items were voluntarily 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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items in the cooling process that are cooling in bulk; in large plastic containers and covered. Some of these items were prepped one or two days before, but did not meet proper temperature. CDI - All items not prepped today were voluntarily discarded. Items that were just prepped a couple of hours ago were uncovered. Large container of tomato slices were spread out on a flat sheet pan. PIC educated on proper cooling methods. REPEAT. |
|
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 two in-use utensils stored in food in preptop units but with handles touching food. CDI - Items were removed and sent for washing. Food that has been touched will be cooked to 165F and above. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plates and pans wetstacking. REPEAT. |