|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P: Observed employee dip hands in sanitizer bucket, grab cloth, wipe off prep surface; then resume cooking chicken on grill. CDI- directed by PIC to wash hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Found many containers of chopped lettuce tightly covered (double wrapped) after up to 6 hours as high as 60 F. PIC voluntarily discarded all lettuce in cooling process. |
|
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 : Found lettuce, guacamole, avocados in cooling process tightly covered, preventing cold air from contacting food. CDI-lettuce discarded, other foods vented. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C: Provide a separate and distinct rinse step for utensils and equipment after washing and before sanitizing. Distinct and separate rinse step missing from cleaning process. Observed four steps being performed in 3-compartment sink. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Right side door of dumpster missing. Repeat. |