|
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 employee use gloves to touch mask and continue with food prep. CDI gloves changed and hands washed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, spinach, tomato, yogurt, romaine lettuce, and boiled eggs. Items prepped today and placed in units for holding. CDI items moved to walk in for cooling. Ensure items are at 41F or below before holding. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility just pull potato salad on line for TPHC for lunch service. Potato salad was at 47F and time stamp not recorded. CDI product placed in walk in to drop to 40F and time stamp added. Repeat. |
|
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 facility place items in reach in unit without verifying temperature reached 41F or below before holding. CDI items uncovered and placed in walk in unit. Suggest facility use freezer to cool products quickly for service. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Thaw items in refrigeration or fully submerged under water with water above to agitate particles and water must not go above 70F. Observed facility thawing soup out in sink under water but water was at 80F. CDI ice added to cool water temperature while thawing. |