|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Employees shall wash hands after contaminating hands and before working with food or clean equipment or utensils. Observed employee at dish machine go from pre-rinse to handling clean utensils. CDI discussion with PIC. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P: Cool TCS foods from 135 F to 70 F within two hours and from 70 F to 45 f within four hours, for a total cooling time of six hours. found refried beans 50 F from overnight. CDI- discarded voluntarily. Refried beans are not on the menu and were an experimental recipe. CDI- discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above. Found collards 126 F in steam well. CDI- reheated to 165 F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool TCS foods by effective and approved means to acheive required time / temperature parameters for cooling. Found refried beans 50 F in dense volume, tightly sealed in walk-in cooler from previous day. CDI- discarded beans. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF: In a mechanical warewashing process, wash solution temperature shall be not less than 120 F if chemicals are used to sanitize. Observed dish machine operating at 105 F wash temp by installed thermometer. CDI- Water heater pilot light out. PIC lit light and water came up to temperature. |