|
7
|
0
|
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. Upon the arrival, a food employee was observed cutting carrots on a prep surface with no gloves. The intent was to store the carrots in the walk in cooler until it was time to cook. PIC stated that the facility had run out of gloves and the manager was on a store run to get more gloves. When the manager arrived, he stated that he would go out later to get more gloves. There are currently no gloves in the facility. CDI- PIC rewashed produce and used for immediate cooking. Advised that in the future, no items can be prepared using bare hands unless it is for immediate cooking. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw beef stored above produce in the walk in cooler. CDI- PIC rearranged items. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed chicken wings on the front line with a temperature range of 125-129F. CDI- PIC reheated items to proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cut cabbage, chicken, and wantans with no date in the walk in cooler. PIC stated that the items were prepared last night. All items were 45F or below. CDI- PIC dated items. |