|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed handsink without evidence of use and employee stationed near that was not washing hands between tasks or glove changes. Observed employee wash hands for minimal time less than 5 seconds. Redirected employee with short handwash and gave manager instruction concerning handwash requirements and methods. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P 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 fried chicken in walkin at greater than 45 F after cooling overnight in a covered container in the walkin. Item discarded. Other chicken items in covered containers were at the maximum 45 F. Walkin appeared to be holding foods between 39 - 43 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items from 2 refrigeration cases at greater than 45 F. All out of temperature items were discarded. Front case outside deli had many items above 45 F and all were discarded. Products from cold case above unit were rechilled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF 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 Observed chicken products being cooled in closed clam shells double stacked. Gave instruction. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C 3-comp sink shall be cleaned Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; Observed build up in rinse and sanitizing compartments of sink. Gave instruction as to proper frequency for cleaning. : |