|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure 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 preparing lettuce while wearing no gloves. CDI: Education provided and food employee donned gloves. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tuna salad being held above 41F at salad bar. Product placed into unit between 10:30am-11am. CDI: Education provided and facility utilizing TPHC for short-term compliance. REPEAT VIOLATION.
**Continued non-compliance can result in food being discarded and permit action at next inspection** |
|
33
|
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 grilled chicken breast cooling in ambient air next to stove. Food employee stated chicken prepared @10am and being cooled for cold conversion. CDI: Education provided and product placed into walk-in cooler for rapid cooling (41F). |