|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee touch a soiled sponge to clean a stand up unit, then go to add ice on top of spahetti noodles to cool noodles. CDI-PIC stopped employee by EHS's request and had them wash hands, then don new gloves. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and lettuce in the WIC above 41F, items were put in plastic and covered. PIC said they were made today, less than an hr ago. Lettuce had been washed in the sink with 65F water. CDI-EHS explained after food is prepared, washed or cooked it needs to be cooled in the WIC or freezers until it reachs 41F. Cold drawers, reach ins and stand ups meant for drinks are not the appropiate place for cooling. |
|
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 Observed tomatoes and lettuce in the WIC above 41F, items were put in plastic and covered. PIC said they were made today, less than an hr ago. Lettuce had been washed in the sink with 65F water. Observed same batch of lettuce in the cold drawer at 70F. Ranch in stand up unit meant for drinks at 46F. CDI-EHS explained after food is prepared, washed or cooked it needs to be cooled in the WIC or freezers until it reachs 41F. Cold drawers, reach ins and stand ups meant for drinks are not the appropiate place for cooling.
PIC did not sign due to Covid protocols. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand up unit with black build-up on the metal between doors. CDI-Food employee cleaned. |