|
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: Employee unloading dish machine with soap on hands from handwash. Make sure hands are properly rinsed before returning to work. CDI- stopped employee and hands were rinsed. |
|
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: Many items in holding cases being held above 41F. Return to temperatuire chart. CDI-All items dated from previous days voluntarily discarded. |
|
21
|
1.50
|
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: Seafood salad, antipasta salad, whole carmelized onions not date marked at charcuterie/ cheese station. CDI- items date marked with Saturday's date and discussion with new associate on proper date marking procedure. Some items in walk-in cooler cooled from overnight not date marked. Allowed to date with previous day's date. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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: Kale salad, broccolini found cooling from assembly in chef's case. Tomatoes found cooling tightly covered in walk-in. CDI- broccolini and kale salad moved to walk-in and dropped to 39 F in 2 hours. Tomatoes uncovered, unstacked in walk-in cooler. |