|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of sliced potatoes and bags of lettuce that were 44-47 F. CDI- No corrective actions needed at this time. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bags of sliced lettuce and spring mix that were not dated. CDI- Instructions given to management on dating commercially processed items once dated. Bags were dated. |
|
31
|
1
|
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 shredded chicken cooling in large, deep, plastic container that was covered. CDI- Chicken was placed in two shallow, metal pans that were uncovered and allowed to further cool. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed food employee preparing food without wearing a hair restraint. Management must also wear hair restraint when preparing food. |