|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment: 0 pts. -
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.15 Only wash hands in handwashing sink. -PF
Observed employee only rinse hands off at 3-comp sink. CDI: directed to properly wash hands at handsink. |
|
31
|
0.50
|
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 - 0.5 pts. Observed salads cooling in walk-in while covered and stacked. CDI: salads separated and lids were removed slightly. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 pt - Observed several boxes of food on the floor of walk-in cooler and freezer from a delivery last night. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pt - Observed quat sanitizer bucket at prep line at 0ppm. CDI: corrected to 200ppm. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: 0.5 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving inside all both walk-in coolers and shelving at prep/cook line. Observed cleaning needed on cook line surfaces. |