|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw fish and change gloves to work with ready to eat food without handwash between glove changes. CDI PIC instructed employee to wash hands and then put on new gloves compliance achieved. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
No
|
No |
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 two 5 gallons containers of beans cooled over night and still at 49 and 52 degrees . (see chart above) CDI beans discarded. Observed chicken soup in freezer cooling at insufficient rate to meet cooling parameters. CDI cooling method changed and proper cooling achieved. (See chart above) |
|
31
|
1
|
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 beans and soup cooling in too great of volume and beans were covered. CDI beans discarded chicken soup placed in metal shallow container and proper cooling achieved. |