|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee contact cooked brussels sprouts with bare hands in walk in unit. CDI: Brussels sprouts were volutnarily discarded and employee reminded that bare handed contact with RET foods is strictly prohibited. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee obtaining water for chicken breading process from hand sink. CDI: EHS instructed PIC that handsinks are for handwashing only and PIC had employee get water from prep sink instead. REPEAT. |
|
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 queso and green bean casserole holding below 135F in steam wells. CDI: Both queso products and green beans were reheated on stove top to 180F and placed back into hot holding. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp holding at 50F in cold drawer and several products for salads overstacked in flip top units holding between 46F and 49F. CDI: All out of temperature items were removed from storage and sent to walk in for proper cooling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 freshly prepared lettuce and cooked brussels sprouts cooling in sealed plastic containers. CDI: Lettuce was vented and taken to walk in for rapid cooling, and brussels sprouts were discarded due to bare hand contact mentioned above. |