|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed an employee put on a hair net with gloved hands and continue to work with gloved hands. Also observed employee handle cell phone and come back from a break and begin to prepare foods without washing hands first. CDI-employees stopped and directed to handsink. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed pH meter not able to be calibrated correctly and pH of rice above 4.1. Employee logged rice pH at 3.99 this morning. CDI-rice voluntarily discarded. Verification required to ensure pH meter is working correctly. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed cut tomatoes cooling in flip top unit. CDI-placed into walk in cooler. |