|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed PIC enter the MFU, prep Rte foods, without a hand wash. CDI- Education provided to PIC on when to wash hands. After instruction EHS observed proper hand washing. |
|
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 three large chickens at 100F. CDI- PIC reheat items to at least 165F. See temp chart. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 slaw and mac n cheese both cooling covered in prep unit. MFU cold hold equipment shall cool TCS foods. CDI- PIC voluntarily discarded the items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - Observed soiled rag under cutting board. Ensure non food contact surfaces are non absorbent smooth, durable, and cleanable. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water at the start of the inspection. CDI- PIC made adjustment and EHS observed hot running water by the end of the inspection. |