|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 2-301.14 Wash hands after activities that contaminate them.-P
Observed employees entering kitchen from being outside and not doing a handwash before donning gloves and preparing food. CDI- Educated employees to wash hands anytime they enter kitchen area from being outside. Employees washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed food debris inside of handsink in back kitchen area. CDI- Educated PIC to not dispose foods inside of handsinks.
6-301.14 Post a handwash sign at each handsink.
Observed no handwash sign at kitchen handsinks. Handwash signs were provided. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 chorizo, kale, noodles, and chicken not date marked. CDI- PIC knew when items were prepared and date marked them. |
|
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 foods cooling covered up. CDI- Items were uncovered. |