|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
Observed sleeves of crackers stored unprotected/open in a box with other (closed) crackers. CDI- Discarded. |
|
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 butter spreads at 51F and sausage dated 7/12 at 50F both in the walkin cooler. *As stated during the building inspection on 6/22/16- DO NOT PLACE WHIPPED BUTTERS OUT ON THE DINING ROOM TABLES TO BE USED, AND PUT THEM BACK INTO THE REFRIGERATOR AFTERWARDS. Refer to the visit sheet (Signed and emailed to Mrs. Posse) for the suggestions provided. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 cooling from lunch tightly covered and chicken salad freshly made placed in the reachin cooler tightly covered. CDI- Vented the items and placed the chicken salad in the walkin cooler. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed no hair restraints on the employees during the food prep. (Staff members did not know where the hair nets are. Ensure the PIC provides knowledge to the staff members). |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed the inside of the microwave, the shelves under the mesh lining, and the outside of the pans stored on the shelves with residue and debris. Clean. |