|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 Observed multiple instances where hand washing should have taken place but did not. CDI-Informed employee of the need for handwashing, and had the employee wash their hands. Hand washing should take place after contaminating hands. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef with a date of 1/27. CDI-The product was discarded. Much improvement from the last inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 lettuce brought out to the salad bar after being prepped. The product raised in temperature during prep and was at 53F on the salad bar. CDI-The product was placed back into the walk in cooler to finish cooling before being brought out for serving. |