|
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 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed PIC bare hand fully cooked wings in order to assess temperature. CDI- discarded DO NOT BARE HAND COOKED FOOD; SETS BAD EXAMPLE FOR STAFF |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked eggs incorrectly date marked prep day and not date cooked, cooked vegetable dish not date marked and cooked carrrots on day 8.(discarded) |
|
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 cooked meats cooling (89-110F) at room temperature in kitchen. CDI- removed to reheat or cool using refrigeration. |