|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottles stored above food in walk in freezer and refrigerator and employee personal food stored above catering food in walk in cooler. CDI- Employee drinks and food removed. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a couple chicken breasts in fridge that were partially raw, PIC said they had just been partially cooked 10 minutes earlier and were cooling to be finished cooking later. CDI- Gave PIC option to request non-continuous cooking procedure approval. PIC said she will no longer partially cook the chicken, PIC cooked the chicken in the oven to 165 final cook temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed house made caeser dressing made with TCS whole milk date marked for 17 days ago. Observed chicken salad in walk in date marked for 10 days ago. Date mark required foods including TCS dressings are allowed a maximum 7 day shelf life. CDI- Out of date items dispsosed of. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Maintain quat sanitizer at 150-400 ppm. Observed quat sanitizer above 400 ppm in sanitizer spray bottle. CDI- Bottle emptied and refilled with proper strength quat sanitizer. |
|
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 3 pans of stacked sandwiches that had just been made that were tightly wrapped in walk in cooler at 48-60 degrees. Sandwiches were to be delivered for catering order in the next 15 minutes. Foods to be transported must be transported at proper temperatures, cold foods must be chilled to 45 or below for proper cold holding during transport. CDI- Sandwiches un-wrapped and un-stacked on flat pans, placed in walk in freezer for 30 minutes, observed all sandwiches at 38-45 degrees. Sandwiches then wrapped and placed in coolers for cold holding during transport. |