|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.15 Where to Wash - PF: Observed employee rinsing hands in prep sink. Employee then changed gloves. CDI- explained to PIC that employees are to wash hands in hand sink and are not supposed to wash gloves on the hands. Gloves must be thrown out after contaminated. Observed baker handling trash can and not washing hands. CDI-told to remove gloves and wash hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed cooked rice and beans 73F. Foods were being used at the time but suggested to keep them in an ice bath or in the prep cooler in order to ensure proper temperature. Shell eggs 75F on counter (eggs were not pasteurized). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF: Chicken tamales were being cooled at room temperature. Tamales were 170F. CDI- told to place in cooler or freezer before food reaches danger zone (135F or below) |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing pan of chicken tamales on top of open trash can. |