|
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 food employee bare hand contact blue berries during prep. CDI-education was given and berries were rehashed. 0 points. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed A box of produce stored on hand washing sink. CDI- produce was moved to produce wash sink. - 1 point. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Pf Observed cut melons stored in cold hold display case at >41F. This could be due to the cooling method process. CDI- melons were discarded. It was determined that the unit is properly cold holding after thorough evaluation. REPEAT - 3 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed cooling methods in error. Cut melons were stored enclosed in cases and stacked on top of each other. CDI- melons were moved to the freezer where they aggressively cooled. -.5 points.
*General Comment: Inspection conducted with Tonzel Gordon. |