|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee recontaminate clean hands by not using paper towel to shut faucet off. CDI instructed on proper handwashing and hands were rewashed correctly. -0 points- |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed majority of items in walk in 1 not covered for protection . CDI advised to cover items in walk in . Repeat violation. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken and beens cooled improperly . CDI discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in use in excess of 200 ppm chlorine. CdI discarded and remixed at proper concentration. |
|
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 chicken and beans cooled in too great of volume . CDI time window for cooling missed and products were discarded. |