|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered personal drinks stored on prep table at cook line and another stored on shelf at back storage area. CDI: drinks were discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat:
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. Employee observed only washing hands for a couple of seconds, turning faucet off with bare hands, and drying hands with wiping cloth. CDI: employee was corrected; training and education provided.
2-301.15 Only wash hands in handwashing sink. -PF. Employee observed rinsing hands at prep sink. CDI: employee corrected to wash hands at handsink.
2-301.14 Wash hands after activities that contaminate them. -P. Employee observed conducting cash register duties then preparing food at hot hold display case without washing hands in between duties. CDI: employee corrected; hands was when appropriate. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Macaroni noodles, 3 pans of rice, and chicken stew were prepared yesterday and stored in walk-in without date. CDI: properly date marked. Ham and cheese in zip lock bag at cold hold display case had two dates provided. CDI: old date was removed and correct date provided. |
|
31
|
0.50
|
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. Chicken stew observed cooling at room temp on counter while covered. Product at 87 deg F. CDI: product was moved to walk-in to properly cool. |