|
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
Employeees washed hands and turned sink off without a barrier. CDI- Discussed with employees and PIC about proper handwashing. |
|
18
|
0
|
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 41F. -P
Observed tomato puree cooling in WIC at 10:30, temp recorded at 105F. PIC stated product was brought in WIC at 9:00 to start cooling. Unsure when start time of 135F was. Product was brought to WIF for rapid cooling of product to reach 70F by 11:00. At 11:00, product cooled down to 100F. CDI- product re-heated to 165F and cooling started over. Use shallow pans and active stirring. No points deducted because unsure of cooling start time. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple products recorded out of temp (see chart). All discarded, CDI. Drawers are not holding foods cold and facility is using TPHC on all foods and has repair coming out soon. VR. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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
Twp food products dated with date exceeding 7 day hold time. CDI- 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
Improper cooling observed (see # 18) |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C
Employee prepping food not wearing a hair restraint. |