|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, corn, lettuce, cold holding in prep unit and RI at temperatures above 41F. CDI. PIC indicated that the lettuce was made this morning and took it to the WI cooler for cooling. The corn and chicken were voluntarily discarded. |
|
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 4 containers of cut lettuce prepared and placed inside prep cooler to cool measuring between 44F to 51F; prep unit is not adequate enough to cool down products after prep, use walk-in units to provide proper air flow over product. CDI lettuce pulled and placed into walk-in cooler. REPEAT.
PIC decided to switched to TPHC. Starting from today the luttuce will be held on time. A written procedure for TPHC. was given to the PIC. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch and hand jewelry while working with food. Needs to be removed while working with food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held in solution with low sanitizer concentration. CDI. PIC changed the solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed damaged shelving in the kitchen area. Needs to be repaired. |