|
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 employees wash hands for 5 seconds and use hands to turn off faucet. CDI hands rewashed. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed ribs that was on the stove reheating 30 mins before arrival and only reach 112-169F. Fire was not consistently on during reheating process and no one monitoring food to ensure all parts reached 165F or above within 2 hours. CDI ribs discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed garlic butter and regular butter on stove at 114F and 104F respectively. CDI items placed on grill for reheating. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed boiled eggs, cheese, mustard cole slaw, white cole slaw, and tartar sauce that was held above chill line in prep top and slaws above ice bath level. Foods were held above 45F. CDI items placed in freezer for a quick chill since it was out of temp for less than 4 hours. Observed TCS foods in walk in cooler that were between 46-48F. Employee had cooler door open for a while during cleaning process thus increasing temperature of unit. CDI door kept closed and temperatures dropped. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed boiled eggs, pork bbq, bbq chicken dip, and salsa that was not dated in prep top. CDI items dated. Facility has multiple batches of food and must maintain dates on items in prep/reach in units.
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 yellow cole slaw and potato salad from 2.20 in facility. CDI items discarded. Facility has only 7 days to hold food items that are at 41F and below. Repeat. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed inconsistencies when maintaining documentation for reheating of batches of brisket in logs. Some batches do not have reheat temperature recorded or when the bag was taken out for service. Verification required. |
|
31
|
0.50
|
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 facility cooling salsa and spring mix in covered deep plastic containers. CDI salsa placed in freezer and stirred and lettuce unwrapped to allow proper air flow. |