|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.15 Where to Wash - PF: Hands shall be washed ina designated handsink only. Observed employee rinse hands at 3-compartment sink. Repeat.2-301.12 Cleaning Procedure - P: Wash hands using approved procedures. Employee rinsed hands at 3-comp sink without using soap or hand drying. CDI- directed employee to move to handsink and wash with approved methods. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handsinks shall be accessible for use at all times. Observed large pot upside down on faucets of rear handsink. CDI- pot moved so employees could use handsink instead of 3-compartment sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P: Cool TCS foods to required temperatures within prescribed time parameters. Observed two bus tubs of rice and large bowl of chopped cabbage from previous day above 45 F. CDI- both foods voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with earliest date of preparation. For example, uncooked dumplings with cooked pork inside shall be marked with date pork cooked. Foods that are to be frozen must be date marked with date of preparation, and then also marked with date removed from freezer. CDI- discussion and marking of recently prepared foods. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool TCS foods by effective means to acheive required time / temperature parameters. Found dense volumes of rice and cabbage from previous day in walk-in cooler, covered in Saran wrap. CDI- rice and cabbage voluntarily discarded. |