|
6
|
0
|
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. Observed employees washing hands and turning the faucet off without a clean barrier. CDI instructed employees on proper handwash. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed QUAT sanitizer spray bottles hanging on handsink. CDI PIC removed spray bottles. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinse gloves before returning to task. Ensure to discard gloves and do not rinse them. CDI EHS educated employee on glove use and employee discarded gloves and washed hands before donning new gloves. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs and sausages hot holding less than 135F (see temp chart). Breakfast hours are 6 AM-10AM. CDI PIC voluntarily discarded eggs and sausages and EHS discussed using TPHC and attached form. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half at coffee station above 45F (see temp chart). CDI PIC voluntarily discarded half and half and EHS discussed using TPHC for half and half and milk. Repeat violation. |
|
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 open container of salsa not date marked. CDI PIC added proper date label on salsa. |
|
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 sausages that were thawed at 70F (see temp chart) and cooling in large plastic container while covered. CDI EHS discussed cooling methods and PIC placed sausages in smaller portions and uncovered to cool properly. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed sausages at 70F. Employee stated that sausages were thawing in sink from frozen and placed in containers in the reach in unit. CDI EHS discussed proper thawing methods and recommended to thaw the night before in reach in unit. |