|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee handling raw hamburger meat, then rinse hands at 3 comp sanitizer sink and dry hands at handsink. CDI- Employee corrected, re-washed and dried hands using soap and towels at handsink. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two large containers of chili in walk in, one thawed 4 days ago and one thawed over 24 hrs ago that were not date marked. CDI- Chili date marked. Observed chicken salad with chicken in it cooked yesterday that was date marked with a date of prep for today. Be sure date mark required foods of multiple ingredients are dated for the date of the food with the oldest date of prep. CDI- Chicken salad date marked for yestdays date of prep. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 deep and covered container of chicken salad cooling in WIC for 3.5 hrs at 52 degrees and stacked cups of cole slaw just made cooling in fridge. CDI- Chicken salad moved to shallow uncovered pan, observed at 45 degrees 30 minutes later. slaw un-stacked to speed cooling process. |