|
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. Employee observed washing gloves at handsink. CDI: stopped employee and directed to take off gloves and wash hands properly. Same employee observed washing hands for only a few seconds and touching faucet handles with bare hands after washing. CDI: EHS demonstrated proper handwashing; employee's hands were washed properly. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Scrub brush inside handsink next to cook line. CDI: scrub brush removed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Par cooked steak observed stored inside bottom of flip top cooler. According to PIC steak was cooked half way and then will be finished off later when a customer order. CDI: steak was fully cooked; directed to discontinue par cooking unless non contimuous cooking form needs to be completed. |
|
31
|
0.50
|
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. Chicken observed cooling inside 2-door reach-in while stacked and covered. CDI: chicken transferred to shallow pan and stored inside walk-in cooler half way covered. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Plastic cups being stored inside food items inside walk-in cooler. Removed and ladles used. |