|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then use clean, bare hands to turn off the faucet. CDI: EHS instructed employee to use a barrier when turning off the faucet and had employee re-wash properly. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes (less than 1/4 of pan remaining) holding at 129F in steam wells. CDI: Mashed potatoes reheated to 165F on stove. |
|
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 several items in flip top units across from grill (shell eggs, shredded cheese, potato cakes, sliced tomatoes and lettuce) holding over 45F. PIC believes that the temperature increase was sue to the heat from the grill. Observed Kerrygold butter packets holding at 72F. CDI: All out of temperature items were voluntarily discarded. EHS recommended using ice packs or TPHC to maintain control over items. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 a pan of pastrami with a discard date of 12/10 and another pan of pastrami with two date labels on it. Ensure that old date labels are removed to retain accuracy. CDI: Out od date and expired products were voluntarily discarded. REPEAT. |
|
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 spinach dip prepared today cooling in a deep plastic container in walk in unit and arugula prepared today cooling in a flip top unit rated for holding. CDI: Spinach dip spread out on two sheet pans and arugula vented and placed in walk in to facilitate rapid cooling. |