|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Employees were observed changing gloves without washing hands. CDI by instruction |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot held time/temperature control for safety foods (TCS) are maintained at or above 135F. Lobster queso on steam table at 105. CDI- reheated to 165 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units. Observed cooked potaoes on speed rack for more than 30 minutes before being placed in refrigeration. CDI by instruction. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11(A) Food shall be protected from contamination and stored off floor. Packaged food on floor of the walk-in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |