|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee cooking handle raw burger and then handle ready to eat food without glove change. CDI food discarded employee instructed to wash hands and change glove compliance achieved. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat foods in walk in cooler. CDI reordered storage. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed mixed vegetables cooling on counter greater than 70 degrees after two hours of cooling. CDI discarded. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in prep unit greater than 41 degrees but less than 45 degrees per new cold holding rule initiatied 01-01-19. -0 Points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed both gaskets on prep unit in need of replacement. |