|
7
|
0
|
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 employee handle breaded chicken with bare hands to store for later use. CDI items discarded. Facility is only allowed to handle RTE (ready to eat) foods with bare hands immediately before they will be used for cooking or reheating. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed marinara sauce that was cooling for 30 minutes and one batch dropped on degree and second batch did not have a change in temperature. CDI items separated for proper cooling. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 two pans of marinara sauce cooling in deep covered plastic containers. CDI items split up into smaller batches to accelerate cooling process. Repeat. Suggest facility follow written procedures and only make enough sauce to use and hold for time instead of cooling for a later use. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up on racks in walk in unit, ventilation in walk in and in bathrooms. |