|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General comment 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 Observed multiple employees use hands to turn the faucet off after washing hands. Ensure to use a clean barrier like a paper towel when turning faucet off. CDI had employees rewash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling cart. Ensure to maintain access to handsinks at all times. CDI moved rolling cart to access handsink. |
|
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 chickpea salad cooling in the walk in cooler while covered (see temp chart). CDI PIC uncovered chickpea salads and moved into the walk in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at proper concentration. Observed QUAT sanitizer buckets at 50 ppm. CDI PIC refilled sanitizer to proper concentration. |