|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed worker assembling chicken sandwiches handling the foods with bare hands. CDI- Employee corrected, voluntarily disposed of handled sandwiches, washed hands and put on gloves. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed moldy tomatoes stored in fridge, worker said they were leftover since last event. CDI- Tomatoes voluntarily disposed of. |
|
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 sandwiches in hot box at 122 degrees. CDI- Sandwiches time marked for time of prep using TPHC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fridge unit not holding TCS foods at 41: pimento cheese 45, shredded cheese 45. Internal thermometer was reading 47, fridge took abnormally long time to recover and never chilled below 43. CDI- All TCS foods removed from this fridge at placed in working fridge. Have fridge serviced as needed. Observed lettuce at 60 degrees and tomatoes at 50 degrees on improper ice bath. CDI- Ice added on top of food to chill them to 41. Facility has the option of using TPHC for these items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Chicken sandwiches not properly hot held were not time marked per TPHC procedure. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Main cook not wearing a hat or hair net. |