|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw chicken and change gloves without handwash between going back to working with ready to eat foods. CDI by instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P Observed pasta, pork and rice cooling at insufficent rate to meet cooling parameters. CDI cooling methods changed rice discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese opened with no date labels could not determine when product was opened so it was discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pulled pork between 41-45 degrees and held greater than 4 days cdi discarded. Improvement made in this area therefore points not escalated. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon on midwood superhero and plaza salads missing reminder for consumer advisory. 10 day verification required. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling in plastic bags and stack in lexan container which was tightly covered , Pork cooling in too great of volume . CDI moved both products to shallow container and proper cooling was achieved. |