|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. (P): Employee wearing single use gloves while completing multiple tasks without changing gloves such as handling soiled dishes and then handling clean equipment such as scales. CDI-PIC had employee to discard gloves, wash hands, and clean equipment that was handled with soiled gloves. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. (P) Menudo and caldo res soup cooked the prior day were temping above 41°F after being stored in the cooler overnight. CDI-PIC voluntarily discarded soups due to staying in the temperature danger zone past cooling parameters. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): One container of menudo soup missing date marking label. CDI-PIC added correct datemarking label. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P WD-40 stored with vegetables. CDI-EHS relocated WD-40 to chemical storage area.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer exceeding maximum concentration. CDI-PIC remade sanitizer to appropriate concentration. |
|
33
|
0
|
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) Menudo and caldo res soup cooling in deep portions and tightly covered. CDI-PIC voluntarily discarded foods due to exceeding cooling parameters. Advised PIC to break food into smaller portions, use an ice bath to facilitate quicker cooling, and leave foods uncovered during cooling process. PIC has limited storage to cool. Advised an additional cooler would be beneficial to achieve proper cooling. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. (Pf) Observed large slabs of raw pork stored in large pot submerged in water temping at 50°F located under the prep table. CDI-PIC immediately prepared foods due to being within time constraints. Advised PIC to ensure foods are fully submerged under running water that is less than 70°F and to prepare foods as soon as thawing process is completed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths laying on prep areas today while not in use. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11 Repair broken thermometer on 2-door freezer. Racks in 2 door coolers and freezers are starting to rust. Replace/Repair. Bottom legs of prep table are rusting. |