|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling dirty dishes then switch to handling clean dishes without washing his hands in-between. CDI by instruction, hands were washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice scoop holder and on the inner portion of several soda nozzles. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pitcher of salsa being stored in ice. The top portion of salsa was at ~52F due to the ice not being at the same level as the salsa. CDI- salsa was immersed in ice to promote rapid cooling. VR required. |
|
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 stock at 78F at 4:20PM drop to 71F at 71F at 5:05PM. The stock was in the walk in cooler in a high volume uncovered container but was not being actively stirred. CDI- stock was split into 2 pans and stirred. |
|
41
|
0
|
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 a cup without a handle being stored in a salsa bucket in the walk in cooler. |