|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed front of house employee enter kitchen to prep food. Employee changed gloves and prepped food without washing hands. CDI - Discussed handwashing and glove usage with PIC. Employee discarded salad and washed hands. - 0 - |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chipotle dressing and sour cream stacked too high in prep unit. Observed Sour cream (45F) and Chipotle dressing (49F). CDI - Items voluntarily discarded by PIC. All other temperatures in unit read 41F or below. EHS recommends keeping dressings inside of prep unit and getting cooler serviced. - 0 - |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce, diced tomatoes, chicken, and peppers in prep top without dates marked. CDI - PIC date marked items.
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 diced ham (11/30), diced turkey (11/30), sliced pastrami (11/27), and corned beef (11/25) held past date mark requirments. CDI - Items voluntarilly discarded by PIC. - 1.5 - |
|
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 tomatoes (49F) sliced today and placed in prep top to cool. CDI - tomatoes were moved to WIC to rapidly cool. Tomatoes cooled to 41F before being placed back into prep top. - 0.5 - |