|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and recontaminate thier hands by turning off the faucet. CDI hands washed.
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee put on new gloves without hand washing. CDI hands washed gloves donned. Repeat. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed lettuce cooling from the morning at 51F. CDI item discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed facility date lettuce and tomateos with wrong discard time, and procedures manual does not start time for tomatoes once removed from a cold temperature but after it is cored. TPHC procedures given. Verification required. Repeat |
|
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 lettuce cooling in a tighlty closed container. CDI item discarded. |