|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed cook not washing hands and changing gloves when handling raw eggs and then plating them contaminating clean plates with soiled hands. CdI Corrected by instruction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed prepped salads, lettuce and gyro meat not cooling at proper rate to achieve proper cooling time. CDI cooling methods changed to facillitate proper cooling see temperture chart above. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lettuce, prepped salad , and gyro meat cooling in too large of volume and or covered. CDI cut volume in half and or opened containers to properly cool items see temperature chart above. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed can wash tiles in need of replacement. |