|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee using mop and then proceed to put a new pair of gloves on without washing hands in between. CDI-Had the employee wash hands, then put gloves on. |
|
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 wings cooling on the counter top, and product cooling in the walk in cooler with tightly covered lids. CDI-The wings were placed into the walk in cooler and the plastic wrappings were removed at the corners to allow for proper heat transfer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of soy sauce stored on the floor in the walk in cooler. CDI-The container was placed onto the shelf. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single use containers and scoops with their handles stored in the food product. CDI-The cups were discarded and the scoops were removed from the products. REPEAT. |