|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash hands in the 3 compartment sink; CDI -explained to only wash in the hand washing sinks.
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 an employee wash hands for approximately 5 seconds then turn off the faucet with bare hands. CDI - explained proper hand washing procedure. |
|
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 touch cooked pork with bare hands. CDI - explained the violation; the pork was reheated to 170F. |
|
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 pork and shrimp cooling in the prep top on the cook line. CDI - items were placed in the freezer to rapidly cool.
Observed egg drop soup cooling while covered in the prep unit. CDI - container was uncovered and placed in the walk in to cool; see temperature chart. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
Repeat violation 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door and back door open. CDI - screen door on the back door was closed; front door was closed. Explained that if the facility wants to have the front door open they can install a screen door or an air curtain. |