|
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 employee turn off faucet with her hand and not the paper towel. CDI (corrected during inspection) instruction provided so employee rewashed her hands and hand wash signs provided which list out the proper procedure.
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 dish washer not wash his hands between handling soiled dishes and clean dishes. CDI by instruction to wash hands which was done. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed portioned servings of Au gratin potatoes cooling in the prep cooler which were moved to the WIC and placed on a sheet tray on the speed rack. Potatoes were tightly wrapped in plastic so cooling rate was still 0.31 degrees per minute, rate should be 0.52 degrees per minute. CDI Potatoes were then move to the top shelf of the cooler directly across from the fans and vented to continue to cool properly. Don't place foods in the prep coolers until temps are 41F or below. Queso cooling with an ice paddle and port wine sauce 1/6 pans cooling in an ice bath were not cooling because the ice had melted. Monitor, stir product and replace ice as needed. CDI by replacing ice paddle/ice and stirring. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gasket wait station prep cooler and leaking drain pipe under dump sink at the dish machine area. |