|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee preparing sandwiches with bare hands. CDI- Five sandwiches were discarded. Employee washed hands and put on gloves to continue food prep. |
|
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 a large container of cooked pork that was 52 F. PIC stated that pork was cooked yesterday. Container was not removed from walk-in cooler since yesterday. CDI- Cooked pork was discarded. |
|
31
|
0.50
|
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 containers of food that were tightly covered while cooling. Also, observed items stacked into deep plastic, covered containers while cooling. CDI- Items were uncovered and placed into shallow pans. REPEAT (.5 pts). |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease buildup from exterior of hood screens in kitchen area. |