|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee touch garbage can then proceed to food preparation without washing their hands in between. CDI by instruction.
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 not vigorously rub hands for 10 to 15 seconds and turn faucet off with their bare hands. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cut cabbage uncovered / unprotected stored in low reach in refrigerator. CDI, cabbage voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler maintaining TCS foods between 44-45 degrees F. CDI, maintenance company arrived while on-site and calibrated equipment. Temperatures degreased within minutes. See temperature observations above. Observed cream cheese and fish stored in display cooler between 43-49 degrees F. CDI, foods relocated to rapidly cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken thawing in prep sink. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C -Observed 1 food employee preparing food without hair restraint. |