|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one food employee handling raw chicken with gloved hands take chicken into walk-in cooler, then exit walk-in cooler and exchange gloves without a handwash before changing task. EHS stopped food employee before employee touched any clean and sanitized equipment and utensils. CDI-PIC had food employee wash hands. EHS discussed when to wash with employee and PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw swordfish, raw tuna, and raw trout cold holding in seafood display case above 41F. CDI-Food employee stated products were stored in case at 11:00 on 08/03. PIC moved items to walk-in cooler to quickly cool. Observed one container of cold smoked salmon and 5 containers of bourbon salmon in grab-n-go case cold holding above 41F. CDI-PIC voluntarily discarded both products since they have been in unit since 07/31 and 08/02, respectively. All other products were properly cold holding. EHS discussed proper cooling parameters and methods prior products are placed in cold holding units.
EHS elected to keep points at half due to cold holding issue in different location. EHS explained if violation is observed during next visit, full points will be warranted. PIC understood. |
|
31
|
0.50
|
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 Observed tuna, trout, and swordfish cooling in walk-in cooler in tightly wrapped plastic bag. CDI-EHS discussed proper cooling methods and PIC elected to place items on shallow pan to quickly cool and loosely cover. Ice bag placed on swordfish. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C Observed frozen precooked shrimp fully submerged and thawing under 86F cold water. CDI-EHS discussed approved thawing methods with PIC and PIC elected to continue thawing process in walk-in cooler. |