|
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 Observed employees wash hands for less than 15 seconds at hand sinks. CDI: EHS had English speaking PIC speak to employees about proper handwashing technique. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate 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 employee contact cooked noodles with bare hands. CDI: Noodles voluntarily discarded. |
|
20
|
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 all TCS foods in the top of both flip top units holding abvoe 41F. Foods varied from 46F to 60F. PIC stated that all items were stocked from walk in unit at the beginning of lunch. CDI: EHS had employees remove all TCS foods and sent them to walk in units uncovered to facilitate rapid cooling to 41F. Products were cooling at sufficient rates after intervention. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce prepared earlier today cooling in a reach in unit rated for holding. CDI: Lettuce relcoated to walk in unit. REPEAT. |