|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Employees shall wash hands after activities that may contaminate hands. (2-301.14) Observed employee sweeping and mopping and then handle raw beef patties without washing hands. CDI-employee directed to handsink.Use proper cleaning procedure while washing hands. (2-301.12) Observed employee washing hands and turn off faucet with clean bare hands. Use disposable towel to turn off faucet to avoid recontaminating hands. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Properly cool foods. (3-501.15) Observed one pan of shredded lettuce slightly above 45F on open top cooler. All other items in correct temperature. PIC stated lettuce had just been cut and put into holding unit. Cool lettuce down in before placing in open top holding unit. |