|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee on cook line put on new set of gloves before washing hands. CDI - EHS instructed employee to wash hands before putting on new gloves after changing tasks. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 2 holding foods such as cooked beef, melon and mixed vegatables above at 47 F. CDI - EHS instructed PIC to swich to TPHC procedures for prep unit 2. VR. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Observed tomatoes cooling in reach in at 61 F, with lid on container. CDI- PIC moved tomatoes to a reach in freezer and removed lid. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed lights flickering on and off in WIC.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater hanging from dry storage racks. |