|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Observed two employees touching cell phones with gloved hands and not wash hands/change gloves before returning to work. CDI PIC instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed homemade ranch, lettuce, tomatoes holding above 45F. CDI items voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed turkey and rice in walk-in cooler holding at 42F past 4 day expiration. CDI items voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed chicken wings cooling on speed rack at ambient temperature. Chicken wings were 92F. Observed lettuce cooling tightly covered in plastic containers. CDI chicken wings placed in walk-in freezer to rapidly cool. Lettuce placed on ice bath to rapidly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed dressing reachin cooler on prep line not maintaining product below 45F. Observed split gaskets on several coolers. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed nonfood contact surfaces throughout facility collecting food debris; gaskets, shelves, under grilltop. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C. Observed personal cell phone stored on shelves throughout facility. |