|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P: Employees must wash hands before donning gloves to work with food. Observed two employees put on gloves without washing hands. One employee put unwashed, gloved hand into sushi rice. CDI- direction to wash hands and discussion. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF: When holding food on time, food must be labeled with time removed from temperature control and discard time. Observed no records from past seven days for hot bar foods. Observed records showing food removed from temperature control and being discarded 5 hours later. Maximum hold time is 4 hours. Discussion and return visit to see daily records for extended time being kept. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool foods by effective methods to acheive time / temperature parameters. Observed fried chicken pieces packed tight in closed container on floor case 67 F. Sesame chicken 51 F in same case. CDI- staff temped all foods in case with pack date of 11/20 and voluntarily discarded all out of temperature. |