|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed two employees put on gloves when the inspection began without washing their hands. CDI. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed an employee put a bun on a plate with their bare hands. CDI. |
|
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 cut tomatoes in the top of a prep unit at 53F and several containers in the walk-in tightly covered at 50-55F. CDI - moved from prep unit and vented in the walk-in to allow for rapid cooling. Observed a salad at 55F that was tightly covered in a to go container in one of the units on the line. CDI - lid cracked and put in the walk-in for rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths were in several areas of the kitchen and bar that were not being held in sanitizer. |