|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P Observed food employee handle ready to eat foods such as cheese and bread directly after handling raw beef. CDI, employee corrected by instruction, food employee washed hands. Spoke to PIC about procedure in place. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener with dried food residue. CDI, can opener taken to 3 comp sink for cleaning. |
|
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 large tightly sealed containers of lettuce in reach in coolers cooling. Lettuce was placed in containers to cool at 1030 am. CDI, lettuce was mixed with ice to rapidly cool to 45F. / |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, not in sanitizer. |