|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf) - EHS observed a cook dig into a container of bulk, raw chicken with his bare hand. The cook was placing raw chicken in a working container to cook it. EHS observed the cook contaminate cooking equipment, utensils and handles with raw chicken hands. EHS suggests using gloves or food utensils to handle raw food. When bare hands have come into contact with raw food, staff should be cautious of what they touch before washing their hands. While using gloves, a hand wash and glove change should occur when switching tasks. For example, when switching from handling raw chicken with gloved hands, a glove change and a handwash is required before working with ready to eat foods. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
CDI: EHS, PIC and staff discussed minimizing bare hand contact with raw foods. EHS educated staff on glove usage and when to wash hands and change gloves. PIC removed the contaminated utensils and replaced them with clean ones. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - EHS observed a repackaged container of raw chicken being stored above a repackaged container of raw pork in the 3 door freezer. EHS observed cooked pork being stored below uncooked pork in the 2 door freezer. When opened from its manufacturer packaging, stacking order applies in a freezer. Food should be stored in order of final cook temperature, with raw pork being stored below cooked pork and raw chicken being stored below raw pork
CDI: EHS educated PIC on food storage and PIC rearranged the food correctly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - EHS observed the only sanitizer bottle in the kitchen test below 50 ppm chlorine. All chlorine sanitizers should be maintained between 50-200 ppm chlorine at all times.
CDI: PIC remade the sanitizer to proper concentration. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - EHS observed shrimp cooling in the walk in fridge with a lid completely covering it. When cooling, leave food uncovered or loosely covered to aid in heat transfer. EHS also suggests separating bulk, dense items into multiple shallow containers or using ice as an exterior coolant.
CDI: PIC removed the lid so that it was partially covering the shrimp. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) - Upon arrival, EHS observed a large container of thawing beef in the prep unit. EHS observed cold water dripping into the container, but not at enough velocity to drain out of the container. EHS recorded the water at 75 degrees F. The only approved thawing methods are as follows : thaw under refrigeration, under running water 70 degrees F or less, as part of the cooking process or in a microwave as long as its finished being cooked traditionally immediately afterword's. When thawing under running water that's 70 degrees or less, it must be coming out at sufficient water velocity to agitate and float off loose particles in an overflow.
CDI: EHS educated PIC on thawing procedures and the beef was drained and placed into refrigeration to cool back down. |