|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 employee recontaminate hands after washing by turning off faucets with bare hands. CDI- employee re-washed hands, discussion. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: In freezer, found portioned ready-to-eat proscuitto below raw proteins. All items frozen. CDI- moved proscuitto to upper shelf. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found veal stock dated 3/8. Ricotta cheese dated 3/10. Pate dated 3/15 at 45 F. All discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Found polenta cooling covered with Saran CDI- vented. 47 F. Observed large volume of marinara in ice bath that only encompassed 2/3 of marinara. CDI- ice bath increased to top level of marinara. Mozzarella cooling while covered. CDI- vented. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple of cooking oil / wine bottlesnot labeled. |