|
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 employees that were using gloves to leave line and go in walk in and return to line and continue using same gloves. CDI gloves changed and hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up. |
|
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 tomatoes, Canadian bacon, pasteurized liquid eggs, and dehydrated onions held above 41F. Reach in unit left open for cleaning and raised internal temperature. CDI items moved to walk in to cool and reach in unit dropped to 35F after being emptied. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 lettuce and dehydrated left on line after expiration time and not discarded. Employee placed new time stamps on old product. CDI items discarded and replaced and stamped with new time. |
|
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 breakfast burritos that were cooling in walk in while covered and stacked. CDI items uncovered and moved in reach in freezer for cooling. |