|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed employee chopping tomatos, that are used for salads, without gloves on. Tomatoes discarded and employee donned gloves to correct.
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 |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed partially cooked chicken today in the reach in. Product discarded to correct.
Par-cooking application emailed to PIC today and discussed. Chicken must reach 165F or more on the first cook with out pre-approval from EHS for non-continuous cooking.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed missing floor tile in the kitchen.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Observed no light in the walk in cooler.
6-303.11 Intensity-Lighting - C
HACCP and variance guidance given today for drying meat. |