|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee cutting cantaloupe with only one cutting glove in place and no disposable glove. CDI - PIC stopped employee while cutting away the rind and instructed employee to put on disposable glove while cutting. -1.5- |
|
31
|
1
|
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 tightly wrapped cantaloupe cut at room temp of 59F cooling in the walk in at 58F. CDI - Wrapping vented to facilitate cold air flow. -1- REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in restrooms shall be made of a nonabsorbent material. Observed absorbent ceiling tiles in the employee restrooms. Replace with nonabsorbent ceiling tiles. -0- |