|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in sandwich prep station at 50F. CDI - PIC instructed employee to place in walk in to cool. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard 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 barbecue in cold holding at the sandwich station at beginning of inspection date marked 10/29/2015. CDI - PIC had employee discard item. -1.5- REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken cooked and cooling in walk in cooler that is tightly covered. PIC loosened wrapping. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and sushi sauce without label. Label these with the common name of the item. -0- |
|
38
|
1
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelet and another wearing a wristwatch while preparing food. Remove these items before food prep. -1- REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee slicing deli meat wearing long braids coming over the shoulder. Use effective hair restraint method to prevent hair from coming in contact with food. |