|
6
|
2
|
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 food employee re-contaminate hands by closing faucet, and dispensing paper towels with clean hands, without using barrier. Ensure employees are dispensing paper towels prior to cleaning hands. CDI, employee corrected by instruction, and re-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 can opener blade with visible dark build up, stored as clean. CDI, can opener placed at 3 comp sink for cleaning. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed gravy hot holding at 124F in hot well. All other items around gravy observed hot holding at to a minimum of 149F. The gravy had been placed in hot well less than 2 hours prior to ehs temp check. CDI, Gravy was heated to 167F. |
|
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. -Pf Observed several items such as deli meat, soup, and chicken salad without a date mark. CDI, Items date marked by PIC. |
|
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. -Pf Observed coleslaw cooling in tightly covered container in walk in cooler. Observed hard boiled eggs cooling in water out of temperature control. CDI, coleslaw was vented, and hard boiled eggs placed in walk in cooler to finish cooling. |
|
38
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee using bracelets. |