|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee working with potato wedges with bare hands (not touching them), put on gloves without washing hands. CDI- Educated employee on washing hands before putting on gloves. Employee removed gloves and washed hands. |
|
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 Observed containers of tossed salad (covered) that were cooling in reach-in cooler. Allow containers to cool uncovered or partially covered. CDI- PIC had the salads placed in walk-in cooler were the temperature went down to 35 F in ten minutes. |