|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed food employee wiping down counters then don gloves without first washing hands. Observed two employees wash hand then recontaminate by turning water off by using bare hands. CDI - All corrected. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Home fries holding below 135F in fryer basket. CDI - Fries were dropped in fryer vat to reheat. Repeat. |
|
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 Deep container of hash cooling in prep cooler. CDI - Hash spread out on sheet pan and placed in walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Observed split gaskets on low cooler at end of prep line. Replace. |
|
47
|
0.50
|
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. Accumulation of food drips on side of oven and on wire shelves in walk in cooler. Wipe clean. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
General Comment
5-501.17 Provide a covered waste bin in female restrooms. No covered trash bin in womens restroom. |