|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 REPEAT. Observed food employee wash hands for about 5 seconds and turn off faucet with bare hands. CDI - Educated employee on proper handwashing procedure without recontaminating hands. Showed by example. Employee rewashed hands. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed sliced chicken in WIC in cooling process. Item dropped 2 degrees in 26 minutes (at rate of 0.08 degrees per minute). Items cooling from room temperature must cool at a rate of 0.12 degrees per minute. CDI - Item taken to freezer for quicker 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 diced tomatoes, rotel cheese, sliced ham, sliced roast beef, club bombs, and spring mix at temperatures above 41F. See chart above. CDI - Items were just prepared or set out at room temperature to prepare another food item. All items taken to freezer or WIC for quick cooling. |
|
31
|
0
|
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 container of sliced chicken in cooling in bulk and covered in WIC. Item dropped only 2 degrees in 26 minutes. CDI - Item uncovered and taken to freezer. Discussed with PIC about proper cooling methods. |