|
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 food employee wash hands and used same wash hands to turn off sink knobs. CDI- Educated food employee and food employee re-washed hands. 0 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Queso cheese lacked a date mark. PIC stated that queso cheese was prepped last night. CDI- food was dated. -1.5 points. |
|
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 Queso cheese cooling in depths greater than 3 inches in metal pan. Also observed freshly diced tomatoes and chicken cooling with lids still on in walk in cooler. CDI- cooling chicken was reheated for hot holding, lids were removed from cooling tomatoes and queso cheese was placed in more shallow amounts. -.5 points, |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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 handle portion of in use utensil tong in direct contact with foods on the line. -0.5 points. |