|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observe employee wash hands in prep sink. CDI- Instructed to wash hands in handwash sink
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee wash hands and turn faucte off without a barrier. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handwashing sink blocked. CDI- Sink cleared for access. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of washed broccoli stored on top of boxes of unwashed broccoli. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed chicken, beef, and noodles all in flip top unit holding above 45F. PIC stated they were just cooked and placed in unit. CDI- All foods placed on sheet trays and brought to WIC to cool down. REPEAT |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Shrimp was sitting in water in prep sink thawing out. CDI- Sink was drained and shrimp was moved to WIC. REPEAT. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR. |