|
13
|
0
|
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 dish employee wash gloved hands, dry gloved hands, and proceed to grab clean dishes to be put away. CDI - EHS discussed with PIC that gloves can not be washed. Gloves must be removed, hands washed, and then new gloves donned. PIC stated dish employee does not speak English but he will have her daughter translate since she works in the school. Employee hands washed. - 0 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged boiled eggs (48/49F) and yogurt (44F) holding above 41F in reach in cooler inside of high school lunch room. CDI - Items had been out for approximately 2 hours, and were moved to a reach in cooler to be rapidly cooled. Ambient temperature of unit reading 40F. - REPEAT - 3 - |
|
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 sliced beef cooling covered in walk in cooler. CDI - Item uncovered to allow proper air flow. - 0 - |