|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle raw meat, change their gloves, then handle ready to eat bun without washing their hands in between. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoes, cut lettuce, turkey, and cheese held above 41 degrees F on top of grill station. Observed ham, cheese egg salad held above 41 degrees F at deli station. CDI, lettuce and tomatoes relocated to rapidly cool. TPHC used for deli items this afternoon. TPHC discussed as option for cold holding in certain areas of facility as option for long term compliance. Handout provided to PIC. |
|
31
|
1
|
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 chicken recently prepared and cooling in covered containers in walk in cooler. Observed deli meat such as turkey cooling in tightly covered packages. CDI, covers removed from chicken to facilitate heat transfer and deli meat transferred to shallow pan to rapidly cool. Observed sausage cooling in containers in prep refrigerator below grill. CDI, sausage relocated to walk in cooler to rapidly cool. Repeat. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with beards preparing food and not wearing beard restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket of quat sanitizer registering 100ppm. |