|
7
|
1.50
|
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 food employee bare-hand contact pickles when portioning from a jar to container. CDI employee voluntarily discarded pickles and washed hands before donning new gloves. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lo mein noodles hot holding below 135F (see temp chart). PIC noticed water was low in the steam well. CDI PIC reheated lo mein to 165F and added more water to the steam well. Repeat violation. Points were not escalated due to being one item not hot holding properly while other food items were in temp. |
|
31
|
0
|
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 vegan power salad (quinoa salad) cooling with tightly covered lids in plastic containers not cooling at a proper rate. CDI PIC had lids removed from the container. u |