|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored directly on containers of food in reach in cooler. CDI- Drink removed. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate 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 an employee wearing one glove attempt to handle cheese with non gloved hand for RTE sandwich. CDI- Employee corrected, disposed of slice of cheese. Washed hands and put gloves on both hands for handling RTE foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today with food debris left on the blade guard. CDI- Slicer cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes with some food debris on them. CDI- Dishes placed in dish sink for re-washing. As facility has 2 comp sink variance,
be sure dishes are properly washed per variance procedure. Points not doubled as improvement observed to overall number of clean dishes. k |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of white gravy hot holding in drawer warmer at 119 degrees. PIC voluntarily disposed of the gravy. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed whole cooked potatoes initially cooled in an ice bath 1 hr ago, but placed in 5 gallon bucket with a lid observed at 71 degrees and not likely to cool to 45 degrees or below in deep and covered bucket. CDI- Potatoes moved to shallow pan and observed at 60 degrees 30 min later, cooling at proper rate to cool properly. Allow foods to fully cool using proper cooling methods before combining in deep amounts and/ or tighly covered containers.
GENERAL COMMENT: Observed 2 comp sink variance being properly followed and documented. |