|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P. Employees must wash hands vigorously for at least 10 to 15 seconds. Observed employee wash hands but not for required time limit. Corrected During Inspection - spoke with PIC and went over proper hand washing procedure that should be utilized. |
|
19
|
0
|
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 Maintain all hot foods at 135F or above. Observed sliced chicken in a pan to be out upon arrival at a temperature of 78, employee stated chicken would be used for other purposes throughout day. All foods shall be kept out of danger zone (below 45F, above 135F). Corrected During Inspection- Chicken in pan was discarded by PIC while on site. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain all cold foods at 45F or below. Observed sliced tomatos fully stacked in container stored in table top prep unit at 48F. Foods held cold should be under 45F. Corrected During Inspection- Disscussed with PIC that containers shouldnt be fully stacked to allow for proper cooling of foods. Tomatoes were discarded on site by PIC. Observed bag of shrimp out at a tempeture over prep sink. Corrected During Inspection- Shrimp was moved to walk in cooler to bring down temp. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. Food held for time should be discarded after 4 hour time span. Observed asian bar log book with time and temps present but times exceeding the 4 hour limited range. Discussed with Store manager and Deli PIC importance of keeping to time control. Verification Required |