|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employees entering walk-in cooler, then take containers of food from cooler to serving line, then touch food with contaminated gloves. CDI- touched food discarded. Discussion with employee to change gloves after handwash. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked grilled chicken holding at 130 degrees, as well as a pan of cubed cooked steak holding at 125. CDI - PIC placed items back on grill. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of lettuce in cold well on the front line sitting at 50 degrees, as well as a pan of lettuce sitting on ice on the front line at 60 degrees. CDI - PIC was advised on cooling the lettuce down to 41 degrees in WIC first before placing it on the front line. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
7-201.11 Store toxic materials to avoid contamination. -P: Observed hand sanitizer dispenser mounted over prep sink while cut greens being prepped. Verification needed of correction. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet-stacking. REPEAT. CDI - PIC was educated on drying procedures. |