|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching trash can then proceed to continue with food preparation. CDI Food employee stopped and directed to wash hands.
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 going from dirty to clean without washing hands or changing gloves. CDI Food employee stopped and directed to wash hands after moving from dirty to clean. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris in upper part of ice machine where ice is made. Make sure to increase cleaning frequency.; |
|
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 Observed 7 layer dip and salads placed in reach in unit for cool down tightly covered and stacked. Lunch service begins at 10:55 am and with the cooling method was not going to be achieved before then. CDI Product was moved to walk in cooler and opened packages. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing ring that has stones in it. Make sure to remove all jewelry when performing food preparation to ensure hand washing is effective. |