|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed an employee cleaning a knife and then removed gloves and donned a new pair without washing hands in between to handle food product. Also observed employee crack eggs and not remove gloves and wash hands afterwards. CDI-Stopped the employees and instructed to wash their hands. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 fruit cooling in the front line prep unit. This is not an acceptable location for cooling product. CDI-The fruit was moved to the reach in to finish cooling. Product must be fully cooled to 41F or below prior to placing into the flip top cold hold units. REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed meatloaf being stored on the counter thawing. CDI-The container was placed into the tall reach in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of biscuit base being stored on the ground underneath the dry storage shelving. CDI-The box was placed onto a shelf. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed several employee purses and jackets being stored along/ontop of facility equipment and product. Designate an employee area to store possessions. |