|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed worker change gloves w/o washing hands in between. Observed 2 workers turn off faucet with clean hands, no barrier to prevent recontamination. CDi- rewashed |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 speed rack of cooked sausages with temperatures ranging from 87F-153F. Once 135F is reached, move to the cooler to actively cool. CDI- Observed temps drop to 47-53F by end of the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet cloths on prep line cutting board, dry cloths at stove w/debris. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling rusty shelfin the walking. Replace or recoat the shelving. |