|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed PIC handling a bin full of raw chicken then don gloves to continue food prep with ready-to-eat foods without washing his hands. CDI-EHS stopped PIC prior to cross contamination and instructed him to properly wash his hands. EHS discussed when to wash with Mr. and Mrs. PIC. REPEAT violation, but under a different code number. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf EHS did not observe begin time labels on cooked chicken and cut cabbage that are being held using TPHC. Cooked rice was labeled with a begin time of 11:10 am. CDI-PIC stated the cut cabbage was prepared at the same time the cooked rice was removed from rice cooker (11:10) so EHS allowed them to time stamp the cut cabbage. PIC voluntarily discarded chicken wings. If this violation is continued, EHS will require TCS foods (cooked rice, chicken and cut cabbage only items using TPHC) without begin times to be discarded per food code. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a can of WD-40 stored on prep table. CDI-can moved to front storage area away from food and food contact surfaces. Store in designated areas. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken and raw shrimp thawing separately in stagnant water above 70F. EHS measured cold water supply in prep sinks at 79F-80F. EHS educated PIC on approved thawing methods and explained they cannot thaw under running water at this time due to water measuring above 70F. CDI-PIC moved all items to walk-in cooler to cool and continue the thawing process.
Approved thawing methods:
1. Under refrigeration that maintains the food temperature at 41F or less;
2. Completely submerged under running water at a temperature of 70F or below; or
3. As part of a cooking process. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed lighting intensity in toilet room below 20 foot candles. Repair or replace lighting fixtures in toilet room so that a minimum of 20 foot candles are provided. |