|
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 wash hands and then turn off faucet with bare hands. CDI-EHS explaiend how to properly wash, employee rewashed hands. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken coming out of the oven at 107F, food employee said it was done. Observed chicken reheated to 130F, pic said it was done. EHS explaiend how to properly check chicken with a thermometer and what temp they are looking for. CDI-PIC monitored chicken until it was cooked to 170F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC forms, or time stamps on any of the food on the hotline. They are under new management (Toni is no longer there-retired) and PIC said Toni did not tell them about procedures. CDI-EHS explained procedures and had PIC make new time sheet for the day. PIC said they would rather do the time procedures than keep food in temp. VR REQUIRED 5/27/2021
PIC did not sign due to COvid protocols. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed handsoap stored over single use cups in the dry goods area. CDI-PIC moved soap to the chemical shelf and understood that's where it should go. |
|
31
|
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 noodles in large pan, covered in the WIC. Noodles were 67F. EHS saw noodles cooling at the sink, food employee said they made them less than 1hr ago. CDI-PIC left lid of noddles |