|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. Observed employees turning the faucet off without a clean barrier after washing hands. Observed an employee not wash hands for at least 15 seconds. CDI EHS discussed proper handwashing and employee rewashed hands. Repeat violation.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee donning gloves to prep food without washing hands. CDI PIC instructed employee to wash hands before donning new gloves. |
|
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 ham/turkey slices, marinara sauce, cut tomatoes, cut lettuce, grilled chicken, and chicken parm cold holding above 41F. Ambient temperature of 3 door unit was 47F. CDI PIC voluntarily discarded TCS food above 41F and stated to discontinue use until unit is fixed. |
|
21
|
0
|
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. - Observed opened/sliced turkey without a date mark. PIC was unable to identify when the turkey was opened. CDI PIC voluntarily discarded turkey.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed facility date marking marinara sauce for 8-10 days. Time window has not expired for the marinara sauce. CDI EHS discussed proper date marking and PIC fixed dates during the inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed 2 trays of cooked salmon placed into reach in unit with temperature ranges from 43F-50F. Employee stated blast chiller was used to cool the salmon. EHS noted that cooked salmon was cooling in blast chiller stacked, not allowing to cool evenly. CDI EHS discussed proper cooling methods before placing in reach in units, and PIC placed tray of salmon above 41F back into blast chiller and cooled properly. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed 3 door reach in unit cold holding TCS foods above 41 (see violation #20). Ambient temperature of unit was 47F. PIC stated to discontinue use of the equipment until repaired. Verification required in 10 days. |