|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee who had been rinsing utensils in the three compartment sink don new gloves for food preparation without engaging in a handwash. Hands must be washed in between gloves changes. CDI- Discussed issue with PIC. PIC instructed employee to wash hands and don new gloves.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees turning the faucet off without using a protective barrier. Use a barrier when turning faucet off to avoid recontaminating hands. CDI- Discussed issue with PIC. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a large covered container of rice in the walk in cooler at 53F. Two large densely packed containers of noodles were in the walk in cooler at 56F. Rice and noodles were cooked yesterday. Proper cooling methods must be used in order to cool TCS foods within the correct cooling parameters. Items were discarded today. Repeat violation.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed a large covered container of cut lettuce in a reach in cooler at 48F, lettuce was prepared yesterday. Lettuce discarded.
A verification visit will be made to facility. |
|
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 rice and noodles in the top portion of a prep cooler at 43F. All TCS items in cold holding must be maintained at 41F or below. CDI- Items moved to walk in cooler. Repeat violation. |
|
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 rice, noodles, and lettuce all above 41F from yesterday. Items were not cooled properly. Rice was placed in a container with a tight fitting lid. Noodles were densely packed and stacked with lids. Lettuce was also in a dense portion and had a lid. Lettuce was stored in a reach in cooler. CDI- Items discarded today. A verification visit is being made to facility for cooling issues. Repeat violation. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handle of the rice scoop stored submerged in the rice. Keep handles above and not touching the food. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some single service items stored on the ground of the shed outside. Remove from floor. |