|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 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 two food employees scrub hands for less than 15 seconds and turn off faucet with bare hands. CDI- Educated employees on proper handwash procedure and rewash were done. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation-3 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomatoes and diced tomatoes inside of walk in cooler, pico and lettuce in flip top unit, and liquid eggs and tomatoes inside of prep units above 41F. *See temperature chart* PIC stated items were placed in cooler around 10:30,11am and pico was placed in flip top around 9am. Cooling time frame was over. Also observed liquid eggs opened today at 46F. CDI- Tomatoes, pico, and liquid eggs were voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Repeat Violation-1 pt- 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 still in the cooling process being placed inside of flip top units instead of the cooler or freezer. PIC stated that the freezer is supposed to be utilized to help with cooling process. CDI- Items placed inside freezer to rapidly cool. Facility is having trouble with cooling methods. Discussed cooling methods with PIC. Will make visit within 10 days to determine if foods are cooling down to the proper temperature. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several items wet stacked in the clean utensil/dish area. |