|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed food employee attempt handwash in 3-comp sink using pre-rinse spray nozzle. CDI - PIC directed employee to wash hands in handsink. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed foods below 41F date marked for 8 days. CDI - PIC instructed to use prep date as Day 1 and labels were changed. -1.5- |
|
31
|
0.50
|
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 freshly prepared cream cheese cooling in a deep bucket and portioned cream cheese tightly wrapped cooling in the reach in. CDI - Large container of cream cheese broken down into smaller containers for cooling and placed in walk in. -.5- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with hair unrestrained falling toward the face while wearing a visor. CDI - PIC gave employee a hair net to better restrain the hair. -0- |