|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employee observed drinking beverage then returning to prep. CDI. Employee washed hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Brisket cooling from overnight observed at 44F. CDI. Voluntarily discarded by PIC. |
|
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 Some foods from 24 hours ago moved to flip top units and reach-in coolers and left overnight not being date marked to match larger batches in cooler. CDI. Dated immediately and some foods discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer observed above 200 ppm. CDI. Diluted to 100 ppm. |
|
31
|
0
|
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 Brisket, pasta, and burgers observed cooling in tight plastic or covered containers. CDI. Uncovered to adequately cool. |