|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed gloved employee take wiping cloth from sanitizer bucket, wipe down surfaces, take off gloves, then don new gloves with no handwash in between. CDI- corrected employee, notified PIC. Employee washed hands correctly before donning gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching sanitizing step by using methods such as hockey puck plate (plate temperature = 157.8F), as well as a temperature strip (strip did not turn black). CDI - Adjustments made to wash cycle. Also maintenance was called. Strip turned black after adjustments.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled shallow metal pans, pan lids, ice cream scoops, and tomato slicer. CDI - Items were sent for rewashing. |
|
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 one large plastic tub of cut lettuce in WIC maintaining a temperature of 49F for 52 minutes. CDI - PIC was advised on moving lettuce into shallow metal pans. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in cold well maintaining a temperature of 43F, containers of kale salads in front line reach-in unit maintaining a temperature of 45F, and cups of parfait in front line reach-in unit maintaining a temperature of 44F. CDI - Items were sent back to WIC for further cooling. |
|
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 two large plastic tubs of cut lettuce in WIC maintaining a temperature of 49F for 52 minutes. CDI - PIC moved lettuce to shallow metal pans for better cooling. PIC was advised on using shallow pans as a better option for cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of some equipment and utensils. CDI - PIC was advised on air-drying. |