|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed egg-soaked french toast bread stored in the walk in cooler above vegetables. CDI- storage was rearranged.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees on cook line wiping single-use gloves on linens instead of changing them. CDI- employees changed gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS food items cold holding above 45F in coolers along the prep. line (see chart). CDI- items were put on TPHC or were transferred to the walk in cooler for cooling. |
|
31
|
0.50
|
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 hashbrown potatoes cooling in walk in cooler from 135F at 10:25AM down to 116F by 11:25AM. CDI- pans were stored and separated to allow more air flow between containers. EHS instructed PIC to monitor cooling temperatures of hashbrowns to ensure they cool properly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Linens and napkins should not be used to line food containers unless its during service to customer. Observed cheese in flip top cooler stored on top of clean linen in metal container. |