|
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 1 food employee use hands to turn faucet off after handwashing. Ensure barrier used to prevent potential recontamination of hands. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 - Observed quiche with date of preparation of 2/27 and sliced turkey and ham with some dates worn off and not legible and other with date of preparation of 2/27. CDI, foods voluntarily discarded by PIC. |
|
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 - Observed recently prepared tomatoe cooling in covered container in prep cooler at 55 degreees F and cut tomatoe cooling in deep covered containers in walk in cooler with cooling temperatuer 1 and 2 at 48 degrees F. CDI, foods relocated uncovered in walk in freezer to rapidly cool. Proper cooling methods and equipment discussed with PIC. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several split gaskets on door of wallk in cooler and prep coolers. Observed dry storage container bin lids broken and no longer easily cleanable. Replace. |