|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 3 food employees wash hands for less than 15 seconds and turn off faucet with bare hands. CDI - Employees educated on proper handwashing procedure. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some utensils with food debris still on them but stored as clean. CDI - Items sent back for rewashing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed 3 containers of sliced turkey in WIC (just prepared about 10 minutes prior) in cooling process. Items were 48F-50F and dropped 0 degrees in about 30 minutes. Items cooling from room temperature must cool at 0.12 degrees per minute. CDI - Items moved to freezer for quick cooling. |
|
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 sliced ham, two containers of tuna, and cut lettuce in prep units at temperatures above 41F. Ham and tuna were just prepared about 20 minutes prior and were taken to cool down first. Lettuce has been in unit since yesterday. CDI - Ham and tuna taken to freezer for quick cooling. Lettuce voluntarily discarded. |
|
21
|
0
|
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 bag of spinach and bag of arugula in reach-in unit, both opened two days ago, without datemarking labels. CDI - Items were properly datemarked. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed half-n-half at self-serve station placed on time control for 4 hours and is stamped with beginning and end times (7am-11am), but facility was unable to provide written procedures. CDI - TPHC template provided for facility. |
|
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 REPEAT. Observed 3 deep containers of sliced turkey, overstacked and covered, in WIC in the cooling process. Items dropped 0 degrees in 30 minutes. CDI - Discussed with PIC proper cooling methods such as cooling in smaller portions and uncovering items to allow airflow. Items moved to freezer for quicker cooling.
***NOTE*** This is violation #3. Facility will be emailed a risk control plan for their cooling methods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed wet wiping cloth stored in room temperature water, used to wipe down coffee machine. Store wet wiping cloths in sanitizer between uses. |