|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed employee don gloves in preparation for breading chicken without a hand wash. CDI- employee was directed to remove gloves, wash hands, then put on new gloves. |
|
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: Found covered tub of slaw prepped at 12:15pm 48 F at 2:05 pm. One hour later slaw had dropped to 51F. Slaw was not going to cool to 41F within 4 hours. Found individually portioned containers of slaw prepped at 12:15 pm. Slaws at 2:05 pm at were 55F. One hour later slaws were 51F. Cooling to 41F within four hours would not be attained. CDI- Cooling methods changed for both batches of slaw. See #31 below and above temperature 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: Found spring rolls and chicken tenders below 135F on holding line. CDI- both voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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: Found tub of slaw, tightly covered, prepped 12:15 pm at 48 F. Found portioned slaw containers tightly covered and tightly filled at 55F in walk-in. Tub uncovered after one hour elapsed, portioned slaws moved to freezer after one hour elapsed. |
|
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 quat sanitizer concentation less than 150 ppm in cloth bucket. Observed wet cloths on surfaces in kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned containers. REPEAT |
|
44
|
0.50
|
Gloves used properly |
Yes |
Yes
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - C: Observed gloved employees moving thru kitchen performing multiple tasks without glove changes. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caulk and wall at 3-comp sink supporting black build-up. REPEAT |