|
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 PIC and employee wash hands and use bare hands to turn off faucet. CDI - EHS educated both on proper handwashing procedures; hands were re-washed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready-to-eat foods. CDI - Employees reorganized walk in to correct storage order. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed melted cheese on stovetop hot holding at 115F. CDI - PIC reheated melted cheese to 165F or above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, american cheese, deli meat, and roast beef all cold holding 42-45F. CDI - All items placed on 4 day date mark.
Observed tomatoes and salsa in salad prep unit holding above 45F. CDI - Both items taken to walk in cooler to cool rapidly.
Observed several pans of diced tomatoes in reach in cooler holding at 46F; all pans prepped the previous day 6/19. CDI - All pans were voluntarily discarded.
*All TCS foods must be able to cold hold at 41F next inspection* |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 items stored in prep units portioned from larger batches in walk in cooler without date mark. All items in walk in cooler had date mark. CDI - PIC correctly date marked portioned items in prep units. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on top of sanitizer bottle. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine with accumulated dust. Increase cleaning frequency.
REPEAT. Points not escalated due to previous cleaning issue resolved. |