|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table with food for residents. |
|
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 a pan of cooked chicken on speed rack at 60F. PIC stated this item was removed from cooler about 20 minutes prior and will be reheated. EHS advised not removing items from cold hold until ready to reheat to keep TCS items out of temperature danger zone for as little time as possible. CDI-pan placed in oven to reheat. |
|
21
|
0
|
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 two items in walk in cooler with date of 10/12. PIC stated these items were made the day prior on 11/12 and employee marked incorrectly. CDI-date changed to correct 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 Observed two containers of boiled eggs removed from shell and stored in water cooling in flip top unit at 60F. Eggs met cooling parameters. CDI-placed into walk in cooler uncovered to rapidly chill and measured at 45F and below by end of inspection. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed items thawing on counter. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. |