|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed a few food smudges on outsides of a couple dishes stored as clean that appeared to be from dish washer not washing hands between handling dirty and clean dishes. CDI- Worker washed hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deep containers of chick peas and black beans from cans opened approx. 5 hrs earlier that were 55 degrees. CDI- PIC voluntarily disposed of items. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken strips that had just been prepped, in make table of pizza prep area at 50 degrees. CDI- Chicken strips placed in walk in cooler to chill. No other cold holding violations noted. |
|
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 a few instances of foods being cooled in deep and/or covered containers including beans, chick peas, cut tomatoes, fried chicken fingers, and turkey sausages. CDI- Chick peas and black beans were voluntarily disposed of, all other items moved to shallow and vented containers and observed cooling at proper rate by end of inspection. See temp chart. |