|
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 employee touching fried shrimp with bare hands on a togo order. CDI- Fried shrimp and french fries were discarded. REPEAT. Risk Control plan will be written for facility. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 Coleslaw had no change in 14 minutes of cooling. CDI- item were placed in shallow pans to better promote cooling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 food items (coleslaw, sliced lettuce, boiled eggs) that were cooling in deep containers with lids. CDI- Lids were partially removed. Items were placed in shallow containers to cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on surface in-between use. CDI- Cloths were placed in sanitizing solution. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Remove grease from walls near frying prep station. Clean debris from floor in-between tiles in kitchen area. |