|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Observed several employees rinse hands with water and not use soap to wash at hand sink. Observed other employees using soap but washing hands for less than 5 seconds at hand sink. CDI by discussion with PIC and employees on proper hand washing procedures. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed tempered water at handsink 91F. CDI by increasing during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed dates on opened bag of pepperoni, sausage and hot dogs to be more than 7 days. Observed no date on opened container of chili in walk in cooler. CDI by instruction. Items labeled properly |
|
31
|
0
|
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. Use walk in cooler to cool foods prior to placing in top of prep units to be held cold. Observed open container of pizza sauce in top of prep unit 73F. Sauce was opened from room temperature bag today. CDI by instruction with PIC. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal ladel stored in water 72F on counter. |