|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observd dishwasher handling soiled utensils then clean utensils without hand washing. CDI- instruction provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee handle raw proteins then handle ready to eat foods. Also observed RTE cooling foods cooled under prep table where raw proteins are cooled. CDI- instruction provided |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced provolone and real butter at 05 and 51 F respectively. CDI- removed to flash cool |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 alfredo sauce not cooling effectively in high volume metal pales in ice bath. Procedure changed to include more ice and ice wands in sauce. VR for cooliong log/procedure |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain sanitizer wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed visibly soiled wiping cloth in sanitizer and soiled sanitizer in 3 comp sink. CDi- removed and remade |