|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Observed employee walk in from outside and start handling food. CDI-told to wash hands.2-301.15 Where to Wash - PF-employees must wash hands in hand sink only.2-301.12 Cleaning Procedure - P: employees must wash hands with soap and water and dry hands with paper towels. CDI-trained on hand washing |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed bowl used for raw meats being stored directly on top of cooked chicken. Observed one set of tongs being used for all raw meats. CDI-discarded chicken and used seperate tongs for each raw meat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: sanitizer bucket concentration below 50ppm |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Chicken wings 100F on counter, rice 122F in bowl CDI-reheated chicken wings and rice to 165F |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C: Do not thaw meat on counter at room temperature. Thaw in cooler, under cold running water, or in microwave as a part of cooking process. CDI-placed in walk in cooler |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean door gaskets on walk in cooler and prep cooler doors. Clean shelving in walk in cooler and where needed. Clean hood vents and hvac in restroom. |