|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P
Observed employee sneeze and blow his nose several times, then proceed to put on clean gloves without washing hands. CDI - directed by PIC to wash hands; washed & clean gloves put on. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed paper towels missing from dispenser at handsink close to chicken breading area. CDI: by restocking. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed romaine lettuce mix and Cesar salad mix inside center line cooler > 45F (see temp chart). According to PIC , salads were just prepared and placed in cooler. Discussed cooling product down to 45F/below before placing in units. Observed cooler line doors not closing properly that may be contributing to some of the temperature loss. CDI: salads moved to cooler and walk-in freezer to rapid cool. |
|
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
Observed containers of salad mix in cooling stage stacked and covered in walk-in cooler. CDI - containers removed and stored properly with lid half way on to vent. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some dishes wet stacked on back shelf. Much improvement has been note |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat - 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed scarred/stained cutting boards on back dish shelf. |