|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee pick item up off of the ground with gloved hand but not wash hands after. CDI by instruction.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 2 food employees turn faucet off with their bare hands instead of using barrier after washing their hands. CDI by instruction. |
|
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 recently prepared cut tomatoes cooling in tightly covered containers in flip top prep refrigerator. Observed recently prepared ham and turkey recently prepared and stacked in prep refrigerator. CDI, foods relocated to reach in freezer and cover removed from tomatoes to facilitate heat transfer. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some shaker containers of spices and container of sugar not labeled by common name of food. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of chips stored on ground in walk in cooler. Observed drink mix stored on ground. |
|
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 some wet wiping cloths on prep surfaces. Maintain wet wiping cloths in sanitizer in between uses. |