|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
2-301.14 Wash hands after activities that contaminate them.-P
Observed employee don hairnet and then don gloves. CDI: Employee directed to wash hands and then don new gloves. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeto chicken fries in hh below 135F. CDI: Item discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed romaine on ice holding above 45F. CDI: Item rapidly cooled with ice. Suggestion to hold item on TPHC. REPEAT VIOLATION |
|
31
|
0.50
|
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 guacamole cooling while covered in WIC. CDI: Guacamole uncovered. REPEAT VIOLATION Significant improvement since last inspection. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint. CDI: Employee donned hair restraint. |