|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee finish taking money from a customer and then proceed to put on gloves to prepare food. CDI-EHS stopped employee and instructed them to wash their hands. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in the reach in cooler that was above 41F. PIC stated that the chicken was left out due to a busy lunch rush. CDI-chicken was placed into the walk in freezer to cool back down. REPEAT |
|
33
|
1
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken cooling in large tubs out on shelves. CDI-chicken was placed onto sheet pans and placed into the freezer to allow for rapid cooling. EHS advised PIC to use large sheet pans to cool the chicken instead of using the tubs. REPEAT |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces. CDI-EHS instructed PIC to make sanitizer. REPEAT |