|
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 several food employees turn faucet off with their bare hands after handwashing and food employee not vigorously rub hands for 10 to 15 seconds when washing their hands prior to turning faucet off with their bare hands. CDI by instruction. |
|
31
|
0
|
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 - Observed recently prepared lettuce cooling in covered containers in walk in cooler and prep refrigerator. CDI, lettuce in prep refrigerator relocated to walk in cooler to rapidly cool and lids opened to facilitate heat transfer in containers of prepared lettuce in walk in cooler. |