|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed dishwasher spraying off hands at the pre-rinse sink before handling cleaned dishes in the dish pit. CDI - PIC instructed handwashing only in the handsink. -2- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed cooked TCS foods in reach in cooler without date marking. CDI - PIC placed dates on the shelf reflecting the prep date for the small containers. REPEAT -3- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 deep metal pans of yellow curry cooling from lunch at 100F. CDI - PIC instructed food employees to place yellow curry in freezer to cool and to actively stir during the process. -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top off prep cooler and next to the reach in coolers. -0- |