|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle raw frozen hamburger patties and begin to handle clean utensils without changing gloves or washing hands. CDI-employee stopped, gloves removed and hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Upon arrival, PIC informed EHS that hot water sanitizing dish machine was down and a technician was on the way to repair. CDI-Observed 3 compartment sink set up and facility using single service utensils for students. Technician began repairing machine during inspection. Verification required. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3l3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of brisket and 3 pans of rice hot holding below 135F in hot hold cabinet. Temperature of unit measured 160F on gauge and other items inside unit measured 135F above. CDI-all items reheated to 165F+. |
|
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 corn salsa and roasted corn cooling in plastic pans and tightly covered. CDI-roasted corn vented and placed under fans in walk in cooler, corn salsa placed into blast chiller and all items measured below 45F by end of inspection. |