|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee recontaminate hands by touching faucet with bare hands after washing. CDI by rewashing following correct procedure. Several other instances of correct handwashing observed during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling in walk in at 62 degrees and no change after 25 mins. CDI by placing in freezer to meet proper rate of cooling. 15 mins later, the chicken measured at 57. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several packages of various kinds of chicken stored in a customer self service cooler at 48 degrees. CDI by placing chicken in the freezer to cool down to below 45 degrees. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken cooling in walk in cooler that was in a defrosting cycle and not cooling the food properly. CDI by moving the food to a freezer to cool effectively. |