|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash (P) - Employee observed handling raw chicken from the walk in cooler, then using the same gloves to handle cooked chicken. Food employees should change gloves and wash hands after switching between working with raw food and working with ready-to-eat foods. CDI - Cooked chicken was voluntarily discarded. Employee washed hands and changed gloves. Discussed correct procedures with PIC. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Time/Temperature Control for Safety Food, Cold Holding (P) - Repeat Violation - Egg wash used for chicken observed in an ice bath at 50F, eggs in pitcher at grill observed at 72F. CDI - Ice was replaced and cooling, replace ice frequently to keep at 41F or below; or use TPHC with time stamp. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods (Pf) - Cooked sausage was cooling in the walk in wrapped in tight plastic, at 83F. To cool foods rapidly, leave container vented or the lid completely off until food is at 41F or below. CDI - Plastic vented and sausage cooling. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required (C) - Repeat Violation - Dishes on clean rack and cups at drink station were wet stacked. Air drying required before stacking together. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing (C) - Repeat Violation - Hand sink in back of kitchen needs to be reattached to the wall. Floors in walk in cooler are beginning to rust.
6-501.12 - Cleaning, Frequency and Restrictions (C) - Repeat Violation - Cleaning needed behind equipment on the cookline. |