|
6
|
2
|
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
Dish employee noted washing hands at handsink before donning gloves for approximately 5 seconds. Hands shall be washed adequately using approved procedure above. CDI. PIC instructed employee to wash hands for a longer amount of time. Employee washed hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf
Pizza employee noted placing ready to eat pizza on plate for service with bare hands. CDI. The pizza was voluntarily discarded by PIC. Discussion held with both the PIC and the food employee on glove and utensil use as opposed to using bare hands. Single-use gloves given to pizza employee to use when handling the ready to eat pizzas. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed marinara sauce in the walk in cooler cooling from last night at 47F. Observed meat sauce cooling from last night at 45F. Observed pasta noodles cooling from last night at 45F. CDI. The pasta noodles and meat sauce were uncovered and placed into smaller portion to cool to 41F per state regulation. The marinara sauce was voluntarily discarded as it was above 47F. Repeat; full points. Discussed cooling parameters with the PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed diced ham at 42F and mozzarella cheese at 45F in the top pizza prep cooler. CDI. An ice bath was utilized in this cooler to lower temperature to 41F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 different kinds of pasta noodles cooling from last night individually wrapped in pans stacked on top of one another. Observed marinara and meat sauce cooling from last night in deep plastic containers tightly covered. CDI. The pasta noodles and meat sauce were uncovered and placed into smaller portion to cool to 41F per state regulation. The marinara sauce was voluntarily discarded as it was above 47F. Repeat; full points. Discussed cooling methods in depth with the PIC as this is a repeat violation. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: Observed no labels on light/dark balsamic dressings, greek vinaigrette, and lemon dressing. |