|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed 2 employees BHC raw meat, one was tying a roast the other was wrapping. CDI-EHS showed PIC, PIC explained the problem and the employees washed hands and put on gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed grinder with red staining and food debris, PIC said this is from the sausage making. The equipment was disassembled and not in use. CDI-PIC W/R/S while EHS was on site. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 grab and gos holding food above 41F. 1st cooler-held chicken croquets-43/44F-ambient air-35F. 2nd cooler-cooked shrimp/lobster, salmon patties-44/45F-ambient air 39F. 3rd cooler-salmon, cut salmon, smoked salmon, shrimp, squid,, product was triple stacked and they have had continual issues with the cooler-ambient air 37F. PIC voluntarily discarded product that was above 41F. VR REQUIRED 1/8/2022 |