|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee remove headphone from ear to hear question while prepping chicken and go to continue work without changing gloves and washing hands. CDI - Employee washed hands and changed gloves. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed bags of mac and cheese, broccoli soup, and potato soup reheating in steam well all with parts of the soup below 135 F. (See temperature log). PIC stated the bags of soup had been reheating since 7:30 and the current time was 8:30 food was passed 2 hour reheating window. CDI - Food was voluntarily discarded. PIC and EHS discussed reheating procedures. EHS suggested PIC does not put food in well to reheat until wells were hot. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in bottom of prep coolers. PIC stated the prep coolers are cleaned Wednesday and Saturday, so units were due to be cleaned today. |