|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed PIC handle raw proteins and then close the container of ready to eat food with no handwash. CDI: PIC was educated and washed hands. EHS and PIC discussed that if he continues to use his bare hands for handling raw proteins, another person will need to be the person who handles the closing of the boxes when food is cooked. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings and raw shrimp above 41F. Cooler temp was 36F, however cooler was overstuffed not allowing for air flow. Products blocking the air flow do not require refrigeration for food safety (carrots, broccoli). These non-TCS items had just been received and proteins this morning, per PIC were below 41F. CDI: Boxes of non-TCS items were removed and food was brought down to 41F. |
|
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 cooked broccoli in prep top date marked 8/11 when it was cooked 8/9 per back up batch. CDI: Product was properly date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has outgrown their cooler capacity for storage. EHS suggests smaller, more frequent deliveries be used (facility currently gets 2 deliveries per week) or that non-TCS items (raw vegetables) be held out of refrigeration in order to allow for space at the moment. Even while removing non-TCS items, coolers are VERY full. VERIFICATION REQUIRED to verify holding temperatures and to revisit a permanent solution to the storage issue. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of main prep cooler with food debris. |