|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure 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 employee dig hands in a container of cut green onions to make personal food. CDI- Green onions used to make customer food was discarded. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened chicken stored above opened egg rolls in the walk in freezer. CDI- Chicken placed below the egg rolls. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
GENERAL COMMENT: Walk in cooler was opened for an extended amount of time before EHS arrived. Temperatures of the food items were slightly elevated. Ambient air temp was 50F. Once door was shut for a good amount of time the walk in cooler quickly cooled to 41F. Food temperatures began to cool as well. All other temperatures were good. |
|
33
|
0.50
|
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 chicken, shrimp cooled tightly wrapped with cling wrap. CDI- Chicken vented |