|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employees touching fried fish and chicken with bare hands. CDI- Items were placed back in oil to cook further. REPEAT |
|
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 items in prep cooler and refrigerator that were not held above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed commercially processed items such as hotdogs, chili, and tossed salad that were not dated once opened. CDI- Items were discarded into trash. |
|
31
|
0
|
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 a container of boiled eggs that were cooling in a deep, plastic, covered container. Eggs were cooling in correct parameters, but the methods needed improving. CDI- Eggs were placed in a shallow, metal (uncovered) container in the walk-in cooler and allowed to further cool. |