|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P|Observed employees turning off the water with their bare hands after washing them. Use a papertowel to prevent recontamination when turning off the water.Corrected through instruction. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Use the thermocouple to ensure that roast reaches 130F for 112mins. Discussed with PIC today- procedures may reach this temp. but it must be verified using a thermometer.Thermocouple that can be used in conjunction with the oven is in-house and will be used to verify this. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -PObserved stainless steel cleaner stored on the table today with to go items and next to the grill top.Moved to correct. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple clothes used for wiping knives stored dry today. Put into buckets of sanitizer to correct. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a coat and purse stored on top of papertowels and canned goods today- moved to below the handsink to correct. |