|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Properly store employee drinks to prevent contamination of food and clean equipment & utensils. Observed employee beverages stored improperly in kitchen on prep surfaces. CDI, relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Food employees must wash their hands before donning gloves and as neccessary to prevent contamination of food and clean equipment & utensils. Observed employee not washing hands in between glove changes. Observed employee load soiled dishes into dish machine without washing hands prior to unloading clean dishes. CDI, discussion with PIC on proper handwashing; by instruction to properly wash hands. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Observed pre made salads in reach-in cooler cooling improperly. CDI, Discussed with PIC to have staff transfer salad to walk-in cooler to cool down to 45F first before placing in reach-in cooler. Observed large portions of split pea soup cooling at borderline 45-46F with lid on. CDI, lid was taken off. Monitor staff to ensure items are being left vented or using other effective cooling methods during the process to ensure rapid cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Observed a few dry goods opened and a few wrapped in plastic. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Maintain wet soiled wiping cloths in chemical sanitizer when not in use. Observed some wiping cloths stored on prep surfaces and underneath cutting boards. |