|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid in need of cleaning. |
|
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 salads at 47F in the prep unit. PIC explained they were made at 8am and they cool them in the prep unit afterwards. CDI-EHS explained unit is not for cooling it is for cold holding. PIC moved salads to the WIC until they reach 41F. REPEAT. |
|
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 Observed salads at 47F in the prep unit. Salads were in plastic clamshells, closed. PIC explained they were made at 8am and they cool them in the prep unit afterwards. CDI-EHS explained unit is not for cooling it is for cold holding. PIC moved salads to the WIC until they reach 41F.
PIC did not sign due to Covid protocols |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with long hair and no hair restraint. All other employees had hair restraint. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves for dry goods and dishes with dust and build-up. Needs to remain clean. |