|
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.-P
Observed employees washing hands for 6 seconds or less. CDI hands rewashed. Repeat |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed black plastic containers that had stickers ands sticker debris on the bottom and were stacked with other containers. CDI items moved for cleaning. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 publix brand genoa and hard salami that was not dated but had keep refrigerated on original containers. CDI dates added. If facility does not want to date items they must provide information showing food is safe to be held for longer than 7 days. |
|
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 chicken salad that was cooling in blast chiller next to hot food that started the cooling process. Hot food increase temperature of chicken salad. CDI items relocated. Suggest letting food cool down before placing in chiller immediately. |