|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC RTE wings, then place them in the oven to cook. EHS checked to see if they go to 165F, they only reached 78F due to them starting from frozen. CDI-Food employee cooked again and it reach 171F. EHS suggested either using gloves or cooking twice in the oven. PIC said they normally start them from fridge temp, not frozen. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed green peppers over RTE chocolate chip cookies. CDI-EHS explained uwanshed produce and how to tell, PIC moved to a bottom shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs (PIC's food) stored over RTE harvest food bank food. CDI-PIC voluntarily discarded eggs. |
|
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 steak topping sitting on counter at 60F, premade pizza with sauce and spinach sitting at 65F. Food employee explained that pizza was a mistake and they were waiting on another call for one. Steak topping was in prep PIC said. CDI-Both were voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
Yes |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 0-50ppm quat sanitizer coming out of the 3-comp sink. PIC said this is a new system. EHS showed how to make bleach sanitizer temporarily since they had some on site.PIC called maintenance while on site. VR REQUIRED 7/22/2021 |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pizza sauce being used on extended time, per variance they are supposed to have time labels on sauce. EHS observed no time labels. CDI-PIC labeled correctly. |