|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. REPEAT. Observed milk at 43F in the small reach-in cooler at the beverage prep station. PIC stated that earlier this morning the unit was frozen and needed to be defrosted. TCS foods shall be maintained at 41F or below. CDI - PIC defrosted unit and ambient temperature was at 39F, but products were still at 43F. All products were moved to walk-in freezer for a quick chill to reach 41F or below. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Food prep employees were wearing jewelry such as jeweled rings and bracelets. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Avoid wearing jewelry during food prep. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Cut avocados still had the stickers on the peel in the sandwich unit. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Remove all debris and stickers and wash prior to cutting. |