|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Employee recontaminated hands at hand sink after washing. Repeated same process after having proper process shown to her by PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer stored clean with significant food debris attached. CDI- slicer sent back to cleaning process.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through discussion with PIC, determined meat saw blade is not being cleaned at 3 -comp sink. Determined proper sanitization of washed utensils and equipment is not occuring. Deep cleaner being used to sanitize food contact surfaces. Cease use of this product and make approved bleach sanitizer. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Found cooked beef in stew from previous day 51F. Beef voluntarily discarded.
No signature due to Covid-19 precautions. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw meats in counter display case 43F. CDI- meats moved to freezer for chilling. Call made to refrigeration technician. Verification of effective service within 10 days. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found queso crema opened with no date mark in WIC and in portioned clamshells in display case at counter. Queso fresco opened and not date marked. Beef cooked previous day not date marked. Allowed to date. Verification of date marking implemented in facility |
|
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: Found cooked beef in stew had been cooling overnight in parge stock pot, in walk-in cooler holding at 41F, tightly covered. CDI-Discussion with PIC on cooling method requirements and alternatives. See #18 above. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C: Food stored in restroom.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on floor of freezer. |