|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed employee handle raw beef then change gloves then handle buns and employee take fries upstairs to walk in and come back in kitchen to continue food prep without handwashing. CDI hands washed and gloves changed.
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 wash hands for less than 15 seconds and handle faucets without a barrier. CDI hands washed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 grits in a covered container that was at 49F from the night before. CDI item discarded. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed tomatoe sauce, bolognaise, cheddar cheese, and guyere in prep top in an ice bath and holding above 45F. Taziki sauce and mixed chopped cheese containers stored above chill line in prep top and holding above 45F. CDI items moved to walk in for cooling. Repeat.
Observed country ham, soppressata, and salami in glass reach in case above 45F. Unit states it is only meant for non TCS food items. Facility is unable to provide documentation stating cured items are shelf stable. Follow up required. Verification required. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed facility not recording cooking temperatures for vacuum packaged products. Verification required. |
|
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 cooked shrimp, sliced ham, greek goddess sauce, and cole slaw that was portioned out in covered containers and held in reach in prep unit while cooling. CDI items uncovered and placed in walk in unit. Observed blanched fries that were cooling on flat racks but were stacked to high preventing proper surface area for adequate cooling. CDI items spread out. Repeat. Observed grits from the night before that were packaged in covered plastic container and at 49F the next morning. CDI item discarded. Repeat. |