|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed gloved employee enter walk in cooler return to work station with chopped lettuce and proceed to handle salads with contaminated glvoes. CDI employee voluntary discarded food. Discussion with employee and PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomatoes, and American cheese in prep top at sandwhich station between 43 and 45F. Chicken wraps and salads in the reach in holding between 43 adn 46F. CDI all items were moved to the walk in cooler to rapidly cool. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 shredded chicken with dated as 09/17. Employee stated the chicken was made yesterday and shredded today. CDI - the date on shredded chicken was changed to 09/16. |
|
31
|
1
|
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 serveral salads, and chicken wraps in plastic containers and placed in reach in coolers before being properly cooled to 41F. CDI PIC moved salads and chicken wraps into the walk in freezer and uncovered both items. |