|
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 : Observed employee wash hands then recontaminate by turning off faucets with cleaned hands. CDI- direction to wash hands without re-contamination. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found hamburgers cooling in prep cooler that appeared par-cooked. After breaking two apart, observed red meat inside. Facility does not intend to utilize non-continuous cooking in processes. PIC voluntarily discarded burgers. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found baked fish in two locations at 124 F and 118 F. CDI-Fish on serving line reheated to 171 F. Fish in hot box discarded by voluntarily by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut lettuce at salad bar above 45 F. TPHC utilized as CDI. In future, hold food at salad bar at 41 F or below or use TPHC (provide written procedures for this practice). |
|
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: Found grilled chicken cooling in small prep cooler across from grill. Chicken was 49 F. CDI-moved to walk-in and placed on shallow tray for quick cooling. Do not rely on small holding units to properly cool TCS food. |