|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Observed employee not washing hands after handling raw shrimp before handling cooked foods. CDI- instructed employee to wash hands |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sesame chicken 50F on counter. CDI-placed in cooler |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Observed cooked chicken being cooled in top of prep cooler. Not designed for proper cooling. CDI-instructed to cool inside walk in cooler |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not store cutting board behind faucet of 3 comp.
4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue reusing plastic bags. Observed cabbage bags being reused for sesame chicken inside freezer. |