|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.15 Where to Wash: Employees must wash hands in a designated handsink. Observed employee rinsing hands at 3-comp sink. CDI- direction to wash hands in closeby handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Store raw animal foods in such a manner as to prevent accidental cross contamination. Observed raw chicken stored over raw pork in cooler. CDI- rearranged to proper vertical storage oreder. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep potentially hazardous foods cold at 45 F or below. Found chicken and beef above 45 F in flip top cooler. CDI- moved to walk-in cooler for quick cooling. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage: Do not store cutting boards on the faucets of the prep sinks. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Better cleaning of light bulbs under hood needed. Observed greasy build-up. |