|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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. Observed employee washed hands and turn the water off without using paper towel. CDI. Employee rewashed the hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw, egg borritos cold holding in RI at tempertures above 41F. CDI. PIC voluntarily discarded. REPEAT.
***All other food temperature was right. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed slaw in the WI cooler without a date mark. CDI. PIC date marked.
*All other food was well date marked. |
|
31
|
0.50
|
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 salads cooling in tightly covered containers in the RI. CDI. PIC
removed the covers and took the salads to the WI. and the temperature was observed dropping at required timing. REPEAT. |