|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and cut off faucet with bare hands. CDI- Employees were educate immediately. Employees rewashed hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick a bag of shredded cheese from the floor, then proceed to perform food prep without washing hands. CDI- All effected food was discarded. Employee removed gloves and washed hands. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several pans of cooked, diced chicken that were stacked on top of each other in walk-in cooler. Containers were also covered. CDI- PIC stacked containers so that they will be partially covered.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Provided adequate means for cooling. Blast chiller is provided but an electrical problem is preventing it from being used. Ice machine in kitchen area is not working. Refrigerators that are used for cooling are being opened constantly. A solution needs to be found for this problem ASAP. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in kitchen area. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of cheese that was picked up of the floor hanging over other food during food prep and storage. CDI- All effected food was discarded into trash can. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting lettuce before washing it. CDI- Education was performed. Employee discarded lettuce into trash. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- Containers were unstacked and allowed to air-dry. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed an employee cutting cooked chicken in a space were the lighting was less than 50 food candles. CDI- Area will not be used for food preparation until sufficient lighting can be provided. |