|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee working with raw fish go to walk in cooler and grab some seafood, walk out and then proceed to don gloves. CDI Food employee directed to remove gloves and wash hands. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of buttermilk and one pan of crab cakes not date marked. CDI All items were discarded; good date marking over-all with regards to these items. |
|
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 one pan of tomato tightly covered and still cooling in walk in cooler. CDI Tomato container was cracked to allow heat to release. |