|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P Observed food employee on cook line handle raw burger patty and don new gloves without washing hands. CDI - EHS instructed employee to wash hands. Discussed when to wash hands. - REPEAT - 2 - |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot holding at 120F. Observed pork sauce in hot holding at 130F. CDI - PIC reheated all items to at least 165F before placing back into hot holding. - 1.5 - |
|
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 coleslaw, sliced tomatoes, Mac and cheese, pico de gallo, and chicken wings cooling tightly stacked and covered in reach in cooler. CDI - PIC moved items to walk in cooler to rapidly cool. Refrain from using double-sided reach in cooler for cooling down food items. Utilize walk in cooler and walk in freezer for rapid cooling. - REPEAT - 1 - |
|
32
|
0
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Plant Food Cooking for Hot Holding - PF Observed final cook temperature of broccoli Mac and cheese being placed into hot holding at 112F. CDI - PIC placed items into oven for further cooking. Item reached 173F before being placed back into hot holding. - 0 - |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed few scoops being stored in contact with food on cook line and in warmer. CDI - PIC removed scoops. - 0 - |