|
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 turn on hand sink faucet, wash hands by rinsing them in water, and then turn off faucet with barrier and don gloves to return working with food. CDI: PIC informed on hand wash violation and directed to ensure employees know how to properly wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signs from restrooms. CDI: PIC to place signs. |
|
18
|
0
|
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 45F. -P Observed sliced ham and sliced mortadella cooling at rates of 0 deg/min in walk-in cooler. Proper cooling rate for items going from 70F to 45F is 0.12 deg/min. Other items cooled at proper rates. CDI: ham and mortadella were spread out to quickly cool. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs holding below 135F in steam table. CDI: reheat to temperature above 165F. |
|
31
|
0.50
|
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 REPEAT Observed sliced deli meats cooling in tightly tied plastic bags in walk-in cooler. Observed sliced tomatoes, roasted turkey, tuna salad, and individually portioned bags of chicken cooling in prep top and prep cooler units throughout. These units are designed to hold food cold, not to cool food down. CDI: all items were relocated to walk-in and placed on ice baths to quickly cool. EHS advised making this method a permanent procedure. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 squeeze bottles and spice shakers without labeling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed pans and large containers stacked while wet by three compartment sink. CDI: PIC stacked dished pyramid style to properly air-dry. |