|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed employee frequently leave work station to go in walk in cooler while wearing gloves, come back to work station and did not change gloves. CDI- Employee corrected, washed hands and changed gloves.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Oberved boxes of un-washed lettuce stored above tubs of washed and prepped lettuce. CDI- Unwashed lettuce stored on bottom shelf away from RTE produce. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 4 pans of tomatoes cut and prepped approx. 1 hr earlier in make table at 49-50 degrees. Appears tomatoes had not properly cooled to 45 or below before attempting to cold hold in make table. Make table is for cold holding, not for cooling foods down. CDI- tomatoes rapidly chilled in walk in freezer to 41 degrees and placed on make table for proper cold holding. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 stacked and tightly covered containers of sliced tomatoes actively cooling in walk in cooler. CDI- Tomatoes single stacked and vented to speed cooling process. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in raw chicken prep cooler and no working thermometer for large drawer cooler. (repeat) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a few cracked plastic pans and plates damaged. CDI- PIC removed damaged utensils. |