|
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 employee cutting tomatoes with bare hands that were to be used for salads. Ensure all employees are aware that they cannot contact ready to eat food with bare hands. CDI- Discussed issue with PIC. Tomatoes voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 a tomato/parsley salad that had been prepared this morning in the prep top cooler at 50F. Salad was prepared then placed directly in the prep top cooler. These units are designed to hold temperatures and will not properly cool TCS foods. CDI- Salad placed in walk in freezer. Temperature reached 39F and was placed back in prep top cooler. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed employee washing dishes in the three compartment sink with wash water at 98F. Unless another temperature is specified on the dish detergent, the wash water must be maintained at 110F or above. CDI- Hot water was added to wash water, temperature reached 110F. |