|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee not change gloves or wash hands after using a wiping cloth to clean a prep. station then proceed to other tasks. Observed an employee place uncooked chicken tenders into a fryer basket then proceed to handle single-use items without changing gloves or washing hands. CDI by instruction; gloves were removed and hands were washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles in the kitchen and at the customer service soda machine with visible debris accumulation on them. |
|
18
|
0
|
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 lettuce cooling in a covered pan in the walk in cooler filled greater than 3 inches high. PIC indicated the lettuce was prepared before 1:00PM. At ~5:00PM the lettuce was 53F. CDI- product discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot dogs cold holding above 45F (see chart). CDI- Ice was placed over hot dogs to promote rapid cooling. |
|
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 leaf lettuce cooling in the walk in cooler in a high volume (great than 3 inches deep) container and covered. PIC indicated the product was made > 4 hours prior and was still not below 45F (see chart). CDI- product was discarded. |