|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed two food employees preparing/plucking ready to eat fresh herbs (cilantro and herb mix) with bare hands and placing them in containers. CDI - All items voluntarily discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed shredded mozzarella in cooling process drop 0 degrees in 22 minutes, diced tomatoes drop 1 degree in 15 minutes, spicy shrimp drop 1 degree in 23 minutes, and speghetti drop 1 degree in 22 minutes. CDI - All items either placed onto shallow sheet trays or portioned out into smaller portions. Items started cooling at 3 degrees per 15 minutes. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 hummus, roasted red pepper hummus, and black bean hummus dated 3/5-3/11. PIC stated that these items were made 3 days ago, according to the dates in the WIC, but employees did not change the labels. CDI - Labels corrected. |
|
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 REPEAT. Observed spicy shrimp, shredded mozzarella, cooked speghetti, sliced tomatoes, cooked penne, and diced tomatoes in cooling process but items were cooling in large batches and covered with lids or plastic wrap. CDI - All items uncovered and moved onto sheet trays and into smaller portions. |