|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P: Employee removed gloves, wiped hands on apron, the handled cleaned slicer parts to reassemble. CDI- employee corrected, sent back to clean slicer parts, then washed hands before reassembling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found food in deli and butcher display cases above 41F due to frequent in / out of case by employees. Refer to temperature chart. Bulk quantities of same deli foods in WIC were 36F. CDI- deli foods moved food walk-in for chill down. Dropped to 41F within 30 minutes. Raw meats from butchers case moved to walk-in and temperature of case adjusted down. Dropped 5F in 40 minutes. |
|
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: Found pasta and stuffed pastas cooling tightly covered. Some as high as 65F. CDI- uncovered and allowed to remain in WIC that is holding 35F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some cooking oil bottles not labeled in cook room. |