|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in 3-comp sink. CDI: Employee directed to only wash hands in handwashing sink. Employee rewashed hands in handsink. |
|
18
|
1.50
|
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 45F within 4 hours. -P Observed sliced deli meats cooling in walk in while tightly wrapped. Cooling rate was 0F/min. CDI: Items placed in ice and put into walk in again for rapid cooling. Items dropped 3 degrees in 15 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced deli meats in sliding cooler above 45F. Observed tomatoes above chill line above 45F. CDI: Items rapidly cooled on ice. PIC advised to change procedure so that as cuts are made, they go directly into the cooler instead of sitting on the counter/cutting all meat needed for the day and then placing it in the cooler. Minimize the amount of time spent in the temperature danger zone. VERIFICATION REQUIRED |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed deli meats labeled for 8days. REPEAT VIOLATION No items were found to be out of compliance based on date marking. |
|
31
|
1
|
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 sliced deli meats cooling in walk in while tightly wrapped. CDI: Meats moved to ice bath. REPEAT VIOLATION |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in slide coolers. VERIFICATION REQUIRED |
|
38
|
0
|
Personal cleanliness |
Yes |
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 employees preparing food with rubber bracelets on. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed sliding door coolers under sandwich make units holding foods above 45F. CDI: Items placed on ice.Maintenance called. VERIFICATION REQUIRED |