|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be changed when soiled, damaged, or change of task occurs.
Observed employee use gloves to touch clothes and continue handling food. CDI gloves changed and hands washed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bologne, buffalo chicken, chicken chub, turkey, cajun turkey chub, fried chicken salad, chicken salad, pimento cheese, lunch meat packets, sliced turkey packets, and cheese packets that were above 41F. Units seem to be holding foods above 41F. CDI items above 42F discarded and items 42F moved to walk in for cooling. Suggest facility ensure items are not overstacked in display case to allow proper air flow. Verification required. Repeat. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 containers of chicken salad cooling in covered containers and did not drop in temperature. CDI had containers opened and temperatures dropped to 41F or below. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee handling food while wearing a watch. |