|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Wash hands before donning gloves and between gloves uses.-P- Observed employee tasting food and return to cooking without washing hands in between tasks. Employees should wash hands between tasks and donning gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee not changing gloves after tasting rice and proceed to cooking. Gloves should be discarded between tasks. CDI- by education. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed avacados in walk-in cooler in tightly closed stainless steel bowl. Temperature was 52F at 1:15 and when temped again at 1:50, avacados were still at 52F. CDI- Avacados were uncovered and portioned out. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
Maintain TCS foods in hot holding at 135F or above. -P- Observed diced chicken and diced steak both hot holding below 135F. CDI- Products were placed back on grill to bring up the temperature before being placed on front line. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf - Observed large bowl of avacados tightly covered in walk-in. Cooling will be accomplished by venting container and portioning out products. CDI- Food was uncovered and portioned out. |