|
6
|
0
|
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 one food employee not use paper towel to cut of faucet after washing hands. CDI- employee rewashed hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ricotto cheese, feta cheese, sliced tomatoes, sliced ham and sliced turkey stored in prep cooler that were above 41 F. CDI- Items were placed in walk-in cooler and allowed to further chill. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tossed salads that were cooling in walk-in cooler tightly sealed. Allow salads to cool uncovered. Also, Observed sliced tomatoes cooling in prep cooler that is not meant for cooling. CDI- Tomatoes were placed in walk-in cooler and tossed salads were uncovered to better promote cooling. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and door were open during inspection. CDI- lid and door were closed. |