|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed kitchen staff remove utensil fromthe prep sink then don gloves without washing hands first. CDI - Reminded staff to always wash hands after contaminating and before donning gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Kitchen staff rinsed gloved hands off in the prep sink. CDI - Staff instructed to remove gloves and wash hands when gloves are soiled; gloves discarded and hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw ground meat kababs stored on top of ready-to-eat yogurt drinks in walk in cooler. CDI - Meat kababs reloacted. 3-302.11(A) Separate the different types of raw animal foods. -P Tubs of raw chicken stored above unopend boxes of raw lamb. CDI - Instructed PIC to rearrange with chicken on the bottom. |
|
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 Hummis made today placed in the display cooler to cool and still at 48. CDI - Product reached 45F by the end of the inspection. |