|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee grab item off the ground and then proceed to date mark foods without washing hands prior to changing gloves. CDI- Employee was educated and hands were washed. 0 points. |
|
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 Observed cooked whole chicken and cooked noodles in 1 door cooler lack dates after being said it was prepped from the previous day. CDI- foods were back dated. -1.5 points. |
|
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 chicken patties cooling on speed rack in walk in cooler while covered in plastic. CDI- PIC removed plastic to maximise air flow on cooling products in walk in cooler. -.5 points. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer >400 ppm when checked with PIC strips but at 400 PPM when checked with EHS strips. PIC diluted santi buckets so adequacy can be met on both testing measures. Corrections made. 0 points. |