|
6
|
2
|
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 employees wash hands for 5 seconds and return to prepare food. CDI hands rehashed.
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 employees change gloves from handling raw meat and leaving line or cleaning and not wash hands. CDI hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees working with torn gloves, use gloves to touch clothing and face, and use gloves to go in and out of walk in, leave line with gloves and return to food prep, and use same gloves to handle raw to cooked foods. CDI gloves changed and hands washed.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed fresh cut fruit stored below unwashed produce. CDI items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored above pasteurized eggs and cooked sausage. CDI items relocated. |
|
31
|
0
|
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. Observed hashbrowns that were cooling in walk in unit and only dropped 1 degree after 40 minutes. CDI items moved to walk in freezer for a quick chill. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks and vents in walk in spoiled with debris. |