|
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 tossed salads in refrigerator and walk-in cooler with condensation in the package. Employee stated that when she finishes prepping the salads to allow them to cool, she closes the lid. Allow salad to cool partially covered until that are 41 F or below within 4 hours. CDI- Employee uncovered prepped salads, and placed parchment paper over them. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints. CDI- Employees put on hair restraints. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing into cantalope before washing. CDI- Employee was trained on washing fruits and vegetables before cutting them. Cantaloupe was discarded. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single-service containers on the floor in the hallway. Provide shelving for boxes. Also, place in area where contamination cannot occur. |