|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees touching faucet handles with bare hands after washing therefore recontaminating hands. CDI: education was provided; EHS intervened and hands were washed properly. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two pans of steak at 119F - 123F and a pan of diced chicken at 123F holding inside hot box. CDI: chicken reheated to 168F and steak was reheated to 174F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 inside walk-in cooler shredded lettuce and tamales wrapped tightly and stacked during cooling process. Observed gaucamole in deep pan covered during cooling process. Observed guacamole and sour cream cooling in deep pans inside reach-in cooler CDI: gaucamole, lettuce, and tamales transferred to metal pans and stored in reach-in freezer for cooling. Sour cream moved into ice bath. Reviewed cooling procedures and highly suggested to start utilizing reach-in freezer more frequently to aid in cooling. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets with wiping cloths measuring sanitizer at 0 - 100ppm. CDI: changed out and corrected to proper strength from 3-comp sink dispenser. Sanitizer dispenser recorded at borderline concentration (200pp). According to manager chemical company was on the way for repair. |