|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling raw chicken with gloved hands, then removed gloves and donned new gloves to handle ready-to-eat foods without handwash in between. CDI-EHS educated employee on when to wash and employee properly washed his hands. EHS stopped employee before they handle RTE foods, equipment and utensils. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, pimento cheese, and chicken salad in middle expo unit cold holding above 41F. CDI-PIC voluntarily discarded all food items since they have been in unit since they opened on 08/09. The ambient temperature of the unit was measured at 39F and all other TCS foods were measured at 41F or below. Observed sliced cheese, raw beef and raw shrimp cold holding in grill area drawer above 41F. CDI-PIC moved all items to the freezer to quickly cool to 41F or below. EHS observed other TCS foods in drawer cold holding at temperatures below 41F.
REPEAT
PIC had both units turned down by maintenance during inspection. EHS believes the cold holding issue may be due to someone leaving the food items out at room temperature for a long portion of time. All units appeared to be working properly prior to EHS exit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 4 pans of cooked pasta cooling in prep unit tightly wrapped. CDI-EHS asked PIC what their normal procedures were for cooling and EHS was told to cool in walk-in cooler of freezer uncovered. PIC moved all products to freezer to quickly cool to 41F or below. Pasta was cooked and the cooling process started at 1:00 pm per food employee. EHS educated PIC on proper cooling parameters and methods. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies (possibly fruit flies) in downstairs area. EHS recommended contacting a licensed pest control operator to address issue. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed leak and water puddled in reach-in cooler at lower level. Observed drawer on grill area cold holding unit not properly closing due to gasket issue. Repair the leak in the reach-in cooler. Repair or replace the gaskets on the drawer cold holding unit. Repeat but different equipment issue. |