|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Food employee washed hands for less than 10 seconds twice. When washing hands employees shall follow hand washing procedures. Ensure that hand sink handles are closed with paper towel as a barrier to avoid recontamination. CDI- Employee corrected through education. |
|
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 - Large pan of mozzarella salad stored in walk in cooler tightly covered. CDI- Item was vented. |
|
54
|
0
|
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. - 0 pts - Observed two employee coats stored over and on speed racks. Ensure employees have a designated area for storage. |