|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee handle raw fish then change gloves to handle RTE food. CDI hands washed. Improvements made on handwashing and points will be maintained at 2 but will increase if issue persists. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed monte Cristo in ice well at 43F and New Orleans filling holding at 51F. CDi items moved to walk in for cooling. Improvements made on handwashing and points will be reduced to 1.5 but will increase if issue persists. Repeat. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility packaging red beans and sausage without approval written in plan. CDI facility was able to provide updated recipe document. |