|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of walk in with gloves and return to food prep. CDI hands washed gloves changed. Suggest facility treat handles as utensils and clean every 4 hrs to prevent accumulation that will contaminate gloves. |
|
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 items in ice bath above 45F. CDI more ice added and suggest facility use TPHC for items that they hold out during lunch service. CDI mote ice added to product and items in prep top ice bath use time. TPHC procedures provided. |
|
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. Observed no written procedures for grilled pineapple, corn salsa, and LTO held at room temperature. CDI TPHC procedure provided. |
|
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 sauces, corn for black bean burgers, iceberg lettuce, and cole slaw that was covered while cooling in walk in. CDI items uncovered. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on dry rack that were wet stacked. |