|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employees changing gloves and putting on gloves without washing hands, CDI. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Ensure that proper cook temperatures/procedures are being followed for raw animal foods. Observed chicken appearing to be partially cooked, no partial cooking procedures, CDI, form was given to them and partial cooking processes will be implemented. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open lettuce with no date marking, CDI. 3-501.18 Ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. Observed pasta salad, peppers date marked greater than 7 days, CDI by discarding. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Ensure that proper cooling methods are used for cooling TCS foods, observed boxes lunches 54F tightly closed, CDI by cooling. |