|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand and arm contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee mixing marinade into raw pork with exposed arms touching food. CDI - PIC moved to front of FIFO and meat cooked first. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in cold holding in reach in cooler also being used to cool foods above 135F at 45-53F since about 1PM. PIC placed these foods temporarily on time. Cold holding temperatures from earlier in the day reflected proper cold holding. PIC implemented using reach in freezer in lieu of blast chiller to cool. -1.5- VR no later than 10/07/2019 to ensure all cooler are properly cold holding TCS foods. -1.5- |
|
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 cooked sauces cooling in reach in cooler in deep pots. CDI - PIC moved these to reach in cooler and active stirring began. -.5- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed plastic band on arms of food employee during food prep. -0- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored between soiled prep table and prep unit. -.5- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards in rear of facility in use for cutting raw meat. -1- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outside of bus tubs holding utensils in rear of facility near raw meat prep. -.5- |