|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF 2-301.14 Wash hands after activities that contaminate them.-P 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands in 3-comp sink with water. Gave instructions as to proper handwashing procedures and instructed to wash hands in handsink only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in bottle at less than 50 ppm. Remade sanitizer to approved concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
m3-501.15 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 multiple items incorrectly cooling. Items must be actively cooled after reachin below 135 F. Do not cover or cool items in deep pans. Volume of stored product limits available cooling space, organize to allow for cooling areas. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed floor of walkin and inside of upright with rust. Observed rusted shelving in upright refrigeration. Observed upright refrigerator which appeared to be holding marginally at 45 F. This unit may need serviced or adjusted. |