|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
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. Observed employee washing dirty dishes, wash gloves at 3-comp sink, then proceed to handle clean dishes from dishmachine without changing gloves or washing hands. CDI: addressed with PIC; hands were washed and new gloves put on.
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee washing hands at 3-comp sink. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed a large pot of soup that was prepared and cooled last night at 50F inside walk-in cooler. CDI: soup was discarded to to temperature abuse. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
Repeat:
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 bags of chicharron inside walk-in cooler dated 1-2, 1-4, and 1-15 that all had expired 7 days. CDI: bags were discarded. Observed cooked octopus and large container of pico de gallo made yesterday inside walk-in cooler without a date label. CDI: properly labeled.
Follow-up by 2/7/19 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Repeat:
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 large containers of soup > 6 inches cooling inside walk-in cooler. Observed 2 tall containers of chicharron cooling improperly in walk-in covered tightly in plastic. CDI: soup moved to 2 shallow containers, stirred, and placed inside walk-in freezer. Chicharron moved to shallow pans with product uncovered. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label squeeze bottles at cook area. |