|
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 dish washer go from handling sprayer arm and loading soiled dishes to unloading clean dishes without washing hands in between. Facility is permitted without a handsink convenient to dish area. CDI - Dish washer washed hands before handling clean dishes. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up around chut inside ics machine. CDI - PIC cleaned during the inspection. |
|
31
|
0
|
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 Clam shell salads still cooling in reach in cooler with lids closed. CDI - Lids opened to allow proper cooling. |