|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed one food service worker turn off water with bare hands. 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 CDI - through instruction. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
Observed no date marks on salads in refrigerator. Operator stated that salads were kept upto three days. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
is Observed ice on interior of wraping of bbq in freezer. 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 |