|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing dishes and then rinsing hands before gloving and preparing to handle sanitized utensils. CDI - employee was stopped and corrected. She then properly washed her hands in the hand sink before donning gloves. |
|
16
|
0
|
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 two sheet pans of partially cooked (grill-marked) chicken breasts cooling on a speed rack in the walk in cooler for cooking at lunchtime today. Asked PIC how long ago they were grill marked. He said about an hour ago. Temperatures were taken - chicken measured 48F. CDI - explained that non-continuous cooking requires pre approval from the local health department. Had PIC take chicken to oven and finish cooking it immediately. Final cook temperature of 168F was achieved within 35 minutes. Advised PIC to discontinue practice until and unless written approval is received from local health department. Emailed NCC template with inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two very large tubs of cooked collard greens, each with an ice wand inside and each uncovered, inside walk in cooler. Collards were cooked last night. Temperature today was 48F, hence the product did not meet the 6 hour limit for cooling. CDI - both tubs of collards were voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 collards cooling in very large tubs - see item #18. PIC said that procedure should be cooling in shallower pans. CDI - collards voluntarily discarded. |