|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees handle with gloves, visibly soiled containers of raw marinating chicken and cooked chicken without washing hands, some glove changes without washing hands. CDI- stopped; hands washed and gloves donned |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple bus tubs visibly soiled with raw chicken marinade used to store cooked chicken. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -PCDI- all reheated to 170 + F and placed in properly cleaned containers |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple bus tubds stored as clean with visible raw chicken marinade inside. CDI- removed and recleaned |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mongolian chicken, sesame chicken, green beans and mixed vegetables hot held below 120 F on main service line. CDI- discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut leafy greens, cheese rangoon pastries and 12 diffferent containers of cooked chicken not date marked. CDI- date marked |
|
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 10 bus tubs(all half to full) of cooked chicken stored uncovered but not on refrigeration, throughout the kitchen at 78 F. CDI- all reheated to above 170 F and cooling re-started with correct cooling procedure.. |