|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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.-PObserved an employee handle raw chicken and then proceed to handle clean sheet pans and a bowl used to store a vegetable. CDI by educating and redirecting to properly wash hands. 2-301.15 Only wash hands in handwashing sink.-PFWhen the employee was redirected to wash hands the employee proceeded to wash hands inside the soapy water in the wash vat of the 3 comp sink. CDI by educating and redirecting to properly wash hands at the handsink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no paper towels at the kitchen handsink or by the front register. CDI by providing paper towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -PObserved sheet pans of raw chicken stored on top of containers of raw shrimp. Observed raw meats also stored on top of buckets of sauces. CDI by moving storage to proper locations. |
|
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 Properly cool down the white sauce using an approved method. Observed the white sauce (consisting of an in house made chicken broth) cooling on the chefs cart in room temperature at 91F after 1 hr. CDI by moving into the walk in freezer, while vented. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer between 10 and 50ppm. CDI by added chlorine to increase the concentration to 100ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the bucket of wiping cloths and santizer stored on the floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees lunch stored on the top shelf of the walk in cooler. Observed an employees coat stored with bags of dry food products. |