|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touching food with bare hands. CDI- Food was discarded. Employee put on gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in interior of ice machine. Facility has up to ten days to have the ice machine cleaned. VR. |
|
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 white rice that was not properly cooling in walk-in cooler. There was no temperature change in 15 minutes. CDI- whte rice was placed in a metal container and allowed to chill further. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham, diced tomatoes, and sliced tomatoes that were above 41 F. Observed sliced turkey, and veggie soup that were between 42 and 45 F. CDI- Items above 41 F were placed in cooler and allowed to chill further. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser that was not labeled. CDI- Bottles was labeled. |
|
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 white rice and brown gravy cooling in deep, plastic containers that were tightly covered. CDI- Items were placed in shallow, metal containers (uncovered) in cooler. |