|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee touch mask but not remove gloves and wash hands before proceeding to food prepatation. Observed employee push soiled item inside garbage can and proceed to handle clean single-service articles. CDI by instruction to ensure employees wash hands when contaminated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over RTE foods in WIC. CDI, foods relocated while on-site. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed rice cooling in deep covered container at 58 degrees F at 10:10 prepared10 earlier in day and cut tomatoe at 43 degrees F at this time cooling. At 10:55 cut tomatoe remained at 43 degrees F and rice was at 56 degrees F. Cooling rate calculation indicated that method would not meet compliance and achieve proper cooling rate parameters. CDI, foods transferred to shallow uncovered containers to rapidly cool. |
|
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 - 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed rice cooling in deep covered container at 58 degrees F at 10:10 prepared10 earlier in day and cut tomatoe at 43 degrees F at this time cooling. At 10:55 cut tomatoe remained at 43 degrees F and rice was at 56 degrees F. Cooling rate calculation indicated that method would not meet compliance and achieve proper cooling rate parameters. CDI, foods transferred to shallow uncovered containers to rapidly cool. Repeat. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food prep employees handling food with watches. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee personal items and drink stored over equipment at storage area. |