|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Wash hands before doning gloves. Observed food employee change gloves without washing their hands. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bucket located in front of handwashing sink. CDI, sanitizer bucket relocated to allow access to handwashing sink. Oberved staff dump water from cup at handwashing sink. CDI by instruction. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several cutting boards and knife stored as clean but soiled with food debris and soil. CDI, equipment relocated for cleaning. Repeat. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed pasta cooling in tightly covered containrs in walk in cooler from night before and at 50 degrees F. CDI, pasta voluntarily discarded while on-site. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF - Observed pasta cooling in 3 tightly covered containers from night before and pasta at 50 degrees F. CDI, operator voluntarily discarded 3 pans of pasta. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed white dough containers being wet stacked accross from 3 compartment sink. |