III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.
OBSERVED EMPLOYEES WEARING GLOVES WHEN PREPARING FOOD. GLOVES SHOULD BE CHANGED EVERY FOUR HOURS, WHEN TASKS ARE CHANGED, OR WHEN NECESSARY.
VI / Time/Temperature Controlled Safety Food
Observed improper method for cooling TCS foods. OBSERVED EGGS BEING COOLED IMPROPERLY.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. TSC FOOD SHOULD BE COOLED IN TWO STEPS. THE FIRST STEP IS CRITICAL AND INVOLVES TAKING THE TEMPERATURE OF THE FOOD FROM 135 DEGREES F TO 70 DEGREES F WITHIN 2 HOURS. IF THIS FIRST CRITICAL STEP IS NOT MET, THE FOOD MUST BE DISCARDED. THE SECOND STEP INVOLVES TAKING THE FOOD FROM 70 DEGREES F TO 41 DEGREES F. THE EGGS WERE TEMPED OVER 5 HOURS AFTER THEY WERE PUT IN THE COOLER AND THEY STILL REMAINED 79 DEGREES F. FOOD SHOULD BE PLACED IN AN ICE BATH OR SEPARATED INTO SEVERAL SMALLER CONTAINERS TO AID IN THE COOLING PROCESS.
VII - P / Protection from Contamination
Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
OBSERVED FOOD BEING STORED IN THE WALK IN COOLER IN THE CORRECT HIERACHY. READY TO EAT FOOD SHOULD BE ON THE TOP RACK AND RAW POULTRY AT THE BOTTOM. ALL RAW MEAT SHOULD BE ORGANIZED BY ITS COOKING TEMPERATURE. THE HIGHER THE TEMPERATURE FOR PROPER COOKING THE LOWER THE SHELF IT IS ON.