|
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 Observed food employee wash hands and dispense paper towels with bare hands. CDI - Educated employee about proper handwashing procedure. Employee immediately rewashed hands and dispensed paper towels with elbow. |
|
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 REPEAT. Observed several items in prep top units maintaining temperatures above 41F. See chart above. The sliced turkey and sliced ham were maintaining proper temperatures on bottom but not on top due to overstacking. CDI - The pork sausage and sliced pepperjack cheese were voluntarily discarded. All other items taken to WIC to cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed 2% milk, skim milk, half-n-half, and other creamer placed on time control on self-service counter. Each item is time stamped for 4 hours, but there are no written procedures. CDI - TPHC template provided to PIC. |