|
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 one employee re-contaminate hands after washing. CDI- demonstrated how to properly wash hands to employee and hands were re-washed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found tasso gravy from previous day's event in ice bath with gravy 50 F in center. Gravy was not to be re-used according to PIC; gravy discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found cottage cheese dated 1/24. Found deli roast beef dated 2/3. Found capricolla dated 1/25. Canadian bacon dated 2/2. CDI- all products voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Door gasket at main door to main walk-in splitting. Replace torn gasket. |