|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed several food staff members use hands after handwashing to turn faucet handle off. Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and a food employee touch ground but not wash their hands after hand washing. CDI by instruction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Sanitizer shall be provided at required concentration. Observed dish machine providing sanitizer above 100ppm at dish machine. CDI, dish machine calibrated by EcoLab while on-site. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF - Observed 2 compartment sink variance documentation for use of 2 compartment sink. Operator not able to locate ware washing monitoring form on site but stated that they send equipment to the dish machine. CDI by instruction to ensure that all approved procedures and documentation maintained and followed on site including monitoring form to ensure that approved procedures and monitoring of critical control points are followed. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF - Ensure proper cooling methods are followed. Observed brown rice cooling in deep container at 47 degrees F from earlier in morning according to PIC. CDI, operator transferred to shallow containers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed container of raw chicken in direct contact with container of cooked food at wok station as food employee was preparing and cooking food. Separate to prevent cross contamination during food preparation. |