|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee crack raw eggs and then handle clean plates without glove change or hand wash. CDI instructed on proper hand washing when handling raw eggs, and raw proteins and advised that handling raw products requires hand wash and glove change before going back to work with ready to eat foods or clean utensils and plates. Employee washed hands and changed gloves and placed food on clean plate. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two large bus tubs in prep unit containing cheese pupusas, and pork pupusas at 45 degrees. CDI voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed potatoes cooling in large volume in plastic pan in ice bath at rate insufficient to meet cooling parameters. CDI split potatoes into two metal pans and placed in ice bath proper cooling rate achieved. |