|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee don gloves and begin working at “du jour” station without washing hands. CDI: Education provided and employee washed hands. |
|
33
|
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 brussell sprouts cooling in covered plastic container in pantry reach-in cooler. Product prepared 9am, temped @11am. CDI: PIC placed product on sheet tray in blast chiller for rapid cooling (38F @12pm). |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s glasses stored on deli slicer. CDI: Glasses relocated. |