|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P: Observed employee moving from pre-rinse at dish machine to cleaned equipment with no hand wash. Employee changed gloves during switch but no hand wash. CDI- stopped employee and directed to wash hands. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Portion of walk-in cooler that has been converted from cooler/freezer combo holding food at 48 F. Refer to temperature chart. Repeat from last inspection. Maintenance called and discovered fan blade had detached on roof. Opened food voluntarily discarded. Raw meats moved to freezer. Fan repaired and temperature of walk-in began to drop. |
|
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: Pans of tomatoes cooling while covered were 44F after 3 hours fifteen minutes. Tomatoes moved to freezer and dropped to 38 F during inspection. |