|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza, chicken wings and ribs in the customer self serve display that were above 41F. CDI-ribs and pizza were voluntarily discarded. Chickens were put into WIC to cool. |
|
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 sushi in the self serve case that was above 41F. Sushi was prepped and placed into the case to cool. Observed cheese in sandwich station prep unit that were 43F. Cheeses were stacked high in pan. CDI-Sushi removed from self serve and placed into the freezer to rapidly cool. Cheeses were placed into the WIC to cool. REPEAT |
|
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 bottles of oil, vinegar, and oregano that were not labeled. |
|
44
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - C Observed employee move trash can from in front of reach in cooler and then proceed to reach into the cooler without changing gloves and washing hands. CDI-Employee instructed to discard gloves and wash hands. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed freezer floor to contain debris (pieces of cardboard and food labels). |