|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employees use bare hands to turn off water. Use a papertowel to turn off instead. Employee rewashed to correct. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -PObserved potato wedges that had not reached 135F or more before being placed on the display line.Sent to be reheated to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P.Observed cut watermelon stored on ice today holding at >45F. Water melon moved to reach in cooler to quickly cool down. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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/PfObserved no time on the dry erase boards for any of the salads today that were in the display unit and those salads were >41F. Salads moved to walk in to quickly chill down. |
|
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 salads cooling in closed containers, tightly stacked upon one another and in a small reach in unit. Moved to walk in freezer to quickly chill today. Recommend to space these out and vent containers so they can breath. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Keep wet. wiping clothes stored in sanitizer. Observed only one santiizer bucket with santiizer in it and being used today. |