|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees observed changing gloves without washing hands in between activities. CDI. Education provided and employees washed hands. Improvement was made during inspection and overall handwashing sufficient. |
|
18
|
1.50
|
Proper cooling time and 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 Potato soup observed cooling starting at 11:52 PM observed above 70F 2 hours later when checked. CDI. Potato soup reheated to cool again afterwards. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoops for cut lettuce at salad station observed with handles of scoops in direct contact with food. |