|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee bare hand contact lettuce and tomato onto ready to eat meatlaof sandwich. CDI- lettuce and tomato discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 multiple TCS foods cooling on speed rack in kitchen. ENSURE FOODS COOLING LIKE THIS ARE PLACED UNDER REFRIGERATION PRIOR TO ENTERING THE TEMPERATURE DANGER ZONE (45-135) |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed facility has replaced one prep unit and its cold holding at 45 F or less but one remains not cold holding at 45 F. FACILITY CORRECTLY USING TPHC TEMPORARILY AND HAS NEW RPEP UNIT ORDERED |