|
6
|
2
|
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 all employees wash hands then turn off the faucet with bare hands. CDI - explained to all employees that a paper towel needs to be used. |
|
31
|
0.50
|
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 chicken cooling while covered with a lid in the walk in cooler. Observed chickpeas cooling while covered with saran wrap in the walk in cooler. CDI - items were uncovered and placed in the freezer to cool; see temperature chart. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed an employee towel-drying containers. CDI - PIC stopped the employee.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed ashtrays stored on top of clean plates. CDI -ashtrays were removed and the plates were re-washed in the dish machine. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer and the hot hold box. Replace gaskets. |