|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling a cell phone then attempt to put on gloves without first washing his hands. CDI- employee washed his hands. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed a high volume container of salsa verde (several gallons) and a deep container of raw marinated chicken at 43-44F in walk in cooler. PIC indicated these items were prepared on the previous day. CDI- items were placed into shallow pans for cooling; EHS provided cooling parameters chart. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple hot foods in the steam table hot holding below 135F (see chart). Some of these food containers were not stored directly into the steam table and others were high above the fill line of the container and were not covered with lids. CDI- some items discarded, others were reheated to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as potato salad and lettuce cold holding above 41F in deli case. EHS observed ambient air temperature of the case at 42F at 12:30PM and the case temperature at 44F at 1:00PM. Verification required to ensure case is functioning properly. |
|
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 items cooling in the walk in cooler in high volume containers. CDI- items were transferred to shallower pans. |
|
47
|
0
|
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 debris accumulation on shelving located on the right hand side when entering the cooler. |