|
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. Observed several employees turning the faucet off without a clean barrier after washing hands. CDI instructed employees on proper handwashing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa on the front line cold holding above 45F (see temp chart). CDI EHS discussed holding on time using TPHC and PIC voluntarily discarded salsa. |
|
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 turkey bacon, turkey sausage, and deli meats held for longer than 7 days (dated 11/15-12/6). PIC stated the dates on the containers denotes the freeze date and pull dates to defrost were not added. PIc discussed adding pull dates to defrost from now on. CDI PIC voluntarily discarded TCS food items not dated properly. |
|
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 cut tomatoes, diced ham, and sausage cooling in covered plastic containers. CDI PIC uncovered to allow items to cool properly. Repeat violation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal containers wet stacked. Ensure to allow air drying before stacking. Repeat violation. |