|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Employee discarde gloves that were soiled with raw beef but did not wash hands afterwards before glove change. CDI- Stopped employee to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed taco stands in clean utensil area with food debris on them. CDI - Utensils were moved to the dirty dish area to be cleaned again. REPEAT. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shrimp final cook temperature at 122. CDI - Shrimp was put back on grill to cook to 165. |
|
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 cooling lettuce in drawers to prep unit at 48/52 F. Observed pico, pasta, chicken, and mushrooms cooling in WIC in deep containers with lids on. CDI - PIC removed lids and put pasta on sheet pans. REPEAT. This is the fourth cooling violation in a row. If it continues ITS may need to be written. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean utensils wet stacked. |