|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 1 employee turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed 1 pan of cooked vegetable hot held at 128 degrees F. CDI, vegetable reheated to 172 degrees F. Improvement made since previous inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut leafy green lettuce cold held at 51 degrees F at buffet. CDI, item placed on TPHC. Written procedures completed on site for use of TPHC for leafy green lettuce on buffet for unit lined with paper. |
|
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 is not been labeled, or if the label is incorrect. -P - Observed container of ham not date marked in WIC, pork loin in walk in cooler with incorrect date of 3/29 in WIC and chicken not date with incorrect date on rack in WIC. CDI, foods voluntarily discarded by PIC. |
|
31
|
0.50
|
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 rice cooling in tightly covered container in low reach in drawer at 97 degrees f. CDI, cover removed and rice relocated to WIF to rapidly cool. |