|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee cutting chicken, beef and wrapping with bare hands. CDI. Employees washes hands and wore gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey, chicken, cold holding in display area at temperatures above 41F. CDI. PIC indicated that they were taken out about 2 hours ago and removed to the freezer |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. REPEAT. Observed sanitizer bottles stored on prep table in the meat prep area. CDI. PIC removed. |
|
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 ground beef cooling in the WI in a tightly sealed container. CDI. PIC removed the covers. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed turkey and shrimps thawing in the prep sink with no running water on it. CDI. PIC open running water on it. |