|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - Observed employees wash hands and close hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - 0 pts - Observed employee touching kale with bare hands when discussing if product was washed or not. Kale is used as a garnish and is considered RTE. CDI- Product was discarded by employee. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Repeat - Fried chicken wings on display read 48F. Display cases are not meant to cool foods down only hold temperatures. CDI- Item placed in walk in cooler for rapid cooling. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Observed some splash on single service containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Minor cleaning needed in bakery area and in WIF. |