|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf . Employee observed removing noodles and spreading semolina flour on noodles as they are processed with one gloved hand and one bare hand. Noodles to be packaged with cooked and uncooked food items. CDI- PIC Zack Mason had employee to put on glove. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like substance draining down the interior back side of the barrel of the ice machine. CDI- PIC Dylan George having cleaned. |
|
31
|
0
|
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 . Container of cannelini beans in walk in cooler tightly covered during cooling process. CDI- container vented. Other food items observed today cooling using approved method. See attached word document as facility is no longer completing ROP of any foods as of 2/20/2016. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers at back prep area and front counter area for meats and cheeses not protected during storage. PIC Zack advised foil pans not currently used. CDI- storage corrected |