|
6
|
2
|
Hands clean and properly washed |
No |
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 employees scrub hands for less than 15 seconds and use bare hands to turn off faucet. CDI- Through education and employees rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed employees enter kitchen from the dinning room and don gloves without a proper handwash. CDI- Through education and employees washed hands. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 containers of tomatoes and lettuce cooling covered up. CDI- Items were uncovered. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed 2 buckets holding wiping cloths with bleach sanitizer at 0 ppm. CDI- Bleach sanitizer was changed out. |