|
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 2 food employees use bare hands after washing their hands to turn faucet off. CDI by instruction to use clean barrier to prevent recontamination of hands.
2-301.14 When to Wash - P - Observed food employee put gloved hand in trash can while preparing food to dump discarded cabbage but not wash hands before proceeding to food preparation. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle raw beef patty with glove then proceed to handle onion rings without removing their gloves and washing their hands. CDI by instruction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed some unlabeled degreaser / cleaning agents in spray bottles near mop sink. CDI, bottles labeled while on-site. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 recently prepared items such as cole slaw, cut tomatoe cooling in prep cooler in covered containers and deep containers. CDI, items relocated to walk in cooler and covers removed to facilitate heat transfer. Observed deep container of cole slaw cooling in in covered container in deep containers in walk in cooler. CDI, cover removed and PIC began to transfer slaw to shaller uncovered containers. Observed recently prepared lettuce and deli meat cooling in prep unit. CDI, food relocated to freezer to rapidly cool. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cabbage and onion being prepared and cut but vegetables not washed before beginning food preparation. |
|
45
|
1
|
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 several damaged fryer baskets at fryer station. Replace as necessary. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C - Observed lights not sheilded / shatter-proof / shatter-resistant over outside storage room. |