|
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: Observed employees turning off faucets at handsink with bare hands after washing.
CDI-Correction of employee and hands were re-washed properly. REPEAT. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed celery stored above washed lettuce in walk in cooler. CDI - PIC relocated lettuce to correct storage order. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 Observed tomato basil soup cooling in ice bath upon entering facility; soup at 74F. PIC stated he began cooling it around 12:30 pm; soup would not meet cooling parameters. CDI - Ice added to surroud entire pot and stirring frequency increased. Soup cooled to 54F within 20 minutes. |
|
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 fruit compote, feta, and goat cheese cold holding above 47F and above in low boy salad cooler. Ambient temperature at 49F. CDI - Fruit compote held in cooler all day voluntarily discarded. Feta cheese and goat cheese taken to walk in to cool rapidly. PIC turned down thermometer in unit and read at 43F in about an hour.
Observed chicken salad cold holding at 48F in sandwich flip top. CDI - Container taken to walk in to cool rapidly.
REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed fruit compote cooked and cooled in house with date mark of 10/28. Time/temperature had expired. CDI - Item voluntarily discarded. |
|
31
|
1
|
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 Observed tomato basil soup cooling in prep sink using insufficient ice bath. CDI - Ice added to surroud entire pot and stirring frequency increased.
REPEAT. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility does not have thin probe thermometer on site. Verification required within 10 days of inspection. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of sweet potatoes stored on floor under handsink. Observed red potatoes stored on floor next to handsink. Both relocated to prevent contamination. REPEAT. |