|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle soiled wiping cloth, remove gloves, put on new gloves and then proceed to begin food preparation and handle food without washing their hands in between. Observed food employee handle money at register then proceed to handle soup and clean equipment without washing their hands in between. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sink. CDI, towels provided while on-site. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce overstacked on prep table at 55 degrees F and chicken dumpling at 45 degrees F that operator stated was recently placed in unit. CDI, items voluntarily discarded by PIC. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
General Comment: 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed logs for ph readings but time recording not captured on time log of when ph reading was taken. CDI by instruction. |
|
31
|
0
|
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 temura shrimp cooling in prep unit at 78 degrees F in deep container. CDI, shrimp voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cabinet with drink mixes stored less than 6 inches from the ground. Store food at least 6 inches above the ground. |