|
6
|
2
|
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 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI, proper hand washing procedures discussed with staff. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some packages of pork packaged and placed in unit from yesterday at 42 degrees F. CDI, items voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from State, no points deducted on 1st inspection under new regulatory requirements for food observed held between 42-45 degrees F. Ensure all TCSs foods are held at 41 degrees F and below. CDI, items voluntarily discarded on-site. |
|
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 recently packaged trays of pork being placed directly in display cases at 46 degrees F. Observed packaged lamb cooling in display case from earlier at 45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed rack of clean equipment stored next to hand washing sink in prep area. Provide splash guard between hand washing sink and clean equipment rack or relocate rack 12 inches from hand washing sink to prevent contamination from hand washing process. |