|
6
|
2
|
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. -P: Observed staff recontaminating hands at faucets after washing. CDI- instruction.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P: Employee at dish machine going from working at dirty side of machine to handling cleaned equipment and utensils without a hand wash. CDI-discussion with staff and PIC, hands washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in 3-comp sink in use at 50 ppm. CDI-Staff will use properly sanitizing dish machine sanitizing items normally processed at 3-comp sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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: Whole pork loins cooling at in walk-in 98 F. Ninety minutes later loins were 78 F. Loins allowed to be sliced and immediately cooled to 60 F after being placed in walk-in. |
|
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: Cooked salmon on cart in kitchen at 104F upon arrival. PIC stated salmon would be served shortly (20 min). Forty -five minutes later salmon was still unserved in same location at 74F. Do not allow food to sit for long periods of time when not in process. CDI- salmon was placed in oven and was reheated to 170 F before serving. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found pickled green tomatoes dated 11/22. Egg yolks dated 11/18. egg whites dated 12/1. Chicken jus 11/21. pork jus 9/28. Turkey jus 11/22. Beet brine 11/22. Potatoes 12/2. Garlic confit 11/21. CDI- all voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Whole pork loins cooling at a rate of |