|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee push packaging inside of garbage can and proceed to food preparation without washing their hands. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed low prep unit on right hand side holding sausage beteen 43-45 degrees F. CDI, sausage relocated to cool. Observed some pork overstacked and not holding pork at 41 degrees F and below. EHS recommended to monitor case and make temperature adjustements to ensure TCS foods are held at 41 degrees F. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
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 beef burger patty recently prepared according to PIC and cooling between 44-47 degrees F in top display case. CDI, operator relocated to shallow sheet pans in walk in cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean knives placed in container collecting to air dry after cleaning but bucket had water / residue on bottom. |