|
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 american cheese and lettuce holding above 45F at flip top unit (see chart). CDI- Cheese was overstacked and top portion of cheese was discarded. Lettuce was brought to freezer to rapidly cool down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed BBQ with a date of 8/5 and sliced ham with a date of 7/29. CDI- PIC was confident date of 8./5 should have been 8/15 and changed date accordingly. Ham was voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped tomatos, cheese, and chicken salad all holding above 45F (see chart). PIC stated they were prepped about 30 minutes ago. Chicken salad was in a bucket with a tight-fitting lid on top. CDI- All products were moved to WIC with lids removed and active stirring to facilitate cooling. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food with no hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a couple of dry wiping cloths that were soiled. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Shelves above prep sink were dirty. REPEAT. |