|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in prep sink next to the hand wash sink. CDI-Stopped employee and had wash hands in the hand wash sink. |
|
31
|
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 Observed chicken soup cooling in walk in cooler with a tightly closed lid. CDI-The lid was removed to allow for proper heat transfer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on counter. CDI-The cloths were placed into a sanitizer bucket.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed no concentration of sanitizer in the sanitizer bucket. CDI-The bucket was emptied and refilled with the correct concentration of sanitizer. |