|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Employees shall clean their hands immediately before engaging in food preparation including working with exposed food, clean equipment, and utensils are engaging in activities that may contaminate the hands. (2-301.14) Observed employee arrive for work and began scooping rice with clean utensil without washing hands prior. Also observed employee pick up trash off the floor and proceed to put gloves on without washing hands after. CDI-employee instructed to wash hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Store TCS food cold at 45F or below. (3-501.16) Observed brie (cheese) at 54F in cheese case. Some areas of cheese case not holding correct tmperature. Also observed two door cooler in cheese department to be holding at 52F. CDI-all items above 45F put into refrigeration. VR for units. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) After preparing packaged foods like salads and wraps, cool down in walk in cooler before placing in display case to ensure product is cooled rapidly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Food shall be protected from contamination during storage. (3-305.11) Observed bread on speed rack close to handsink which may be subject to splash contamination. |