|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on food prep table. CDI- removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed food employee wash hands in 3 compartment sink. CDI- stopped ; directed to hand sink |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed boxes stored on top of hand sink. CDI- removed |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working with raw chicken, place in oven and then come to temp bottom of pan of cooked vegetables thus contaminating the outside of the container. Observed another food employee, wearing gloves, place container in refrigeration then go to walk in and directly handle ready to eat foods. CDI- staff pulled together and icident explained in detail and where each went wrong and vegetables washed and container(ss) discarded. |
|
31
|
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 Observed partially cooked mixed vegetables sitting on prep table cooling at 85 F. CDI- removed to refrigerator |