|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed handling a dirty plate after taking it away from customer. Employee then went and got a plate of food to bring to another customer. Employees must wash hands after handling soiled utensils or equipment. CDI - Employee instructed to wash hands and did so correctly. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Pizza sauce cooling in large container on wheels (very large portion). Marinara sauces also cooling in large containers with tight fitting lids on containers. Cooked chicken cooling in upright cooler and tightly covered with plastic wrap. Cut lettuce cooling in sandwich cooler top at 54F. Use shallow pans, thinner portions, or ice wands/ice baths to cool TCS foods. Use equipment designed for rapid cooling, such as the walk-in cooler or freezer instead of sandwich coolers or coolers on line that are opened frequently. CDI - Lettuce placed on TPHC and will be discarded within 6 hours of preparation. Ice wands added to marinara sauces and pizza sauce. Chicken moved to walk-in freezer. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a cloth towel to dry clean utensils. Air dry utensils. Do not use towels to dry clean utensils. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Garbage from restaurant in dumpster enclosure. Dumpsters were completely filled. Contact waste management company to increase frequency of trash pickup to prevent waste from attracting pests. 0 pts. |