|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Foodborne illness risk factor violations observed. Corrected during inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
Food employee changed task and did not wash hands. Food employee had gloves on. Informed food employees to remove gloves and wash hands as corrective action.
2-301.14; Priority; Hands must be washed following potential contamination from contacting unwashed skin, after using the toilet room, after caring for or handling SERVICE ANIMALS or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, after handling soiled EQUIPMENT or UTENSILS, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, when switching between working with raw FOOD and working with READY-TO-EAT FOOD, before donning gloves for working with FOOD, and after engaging in other activities that contaminate the hands. Educate all employees on proper handwashing procedures including when to wash. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 Discard gloves after a task is complete or any time they are damaged or soiled. See #8.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw beef was stored over cooked steak and chicken. Raw beef moved to lower shelf as corrective action. Facility has stacking chart. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Cooked meats in walk-in (steak and chicken) was 44F to 47F. PIC said these were in walk-in overnight and were not left sitting out. These were cooked on 3/20. Both steak and chicken were voluntarily discarded. Walk-in cooler was 34F. Avoid leaving foods at room temperature. Do not thaw at room temperature. Make sure foods are cooled properly. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Cooked pork had been left out at room temperature to thaw. Temperature of pork was 25F and still frozen. Cooked pork placed in walk-in cooler as corrective action. Make sure to thaw under refrigeration an item such as this. They were thawing so that it could be cut. Thaw under refrigeration. Salsa also was being thawed at room temperature and was 31F. Salsa placed in walk-in cooler. |