|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Observed employee (gloved) handle raw burger, remove gloves, and start to check biscuits. CDI-engaged employee and explained hand washing should occur after removal mof gloves. Employee washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food debris on metal pans that were stored clean. CDI- removed and placed in dish machine area for cleaning. Observed food debris/stains on big floor mixer. CDI-by instruction |
|
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 chicken patties, sausage patties, grilled chicken, raw steaks, raw shrimp 44/45F in low boy. Mixed fruit 50F prep. CDI- items placed in freezer and achieved proper temperature within 30 minutes. Mixed greens 51F prep CDI-discarded |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C: Observed chicken being thawed undr running water. Water was not a a velocity to allow particles to agitate and float in an overflow. CDI-chicken was completely thawed, chicken was panned and placed in walk in cooler for prep. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout. Observed Robo coupe cracked.
4-502.11(A) Maintain utensils in good repair. Observed cracks in plastice containers. |