|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken with gloved hands, discard gloves, and begin to put on a new pair of gloves without washing hands. CDI EHS discussed handwashing with the employee and employee washed hands and donned new gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above RTE clams and raw salmon stored above sauce bottles. Ensure to store in proper order. CDI PIC removed items and placed in proper order. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 2 bags of blanched fries that were made over 2 hours prior to the inspection and above 70F in the reach in unit (see temp chart). Observed container of clam chowder that was made the night before and above 41F (see temp chart). CDI EHS discussed proper cooling and PIC voluntarily discarded containers of blanched fries and clam chowder. |
|
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 plastic container stacked with closed bags of blanched fries cooling in the walk in cooler. Observed 2 bags of blanched fries that did not cool to 70F and below within 2 hours in the reach in unit (See violation #18). PIC stated the bags were pulled from the walk in cooler. Observed a large covered plastic container of clam chowder that failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC portioned the blanched fries onto sheet pans and voluntarily discarded container of clam chowder. Repeat violation. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic bottles by the grill area not labeled. Ensure to label to easily identify. Repeat violation. |