|
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 prep raw chicken and then use same hands to touch knobs for oven. Same employee touched sink knobs with barehands prior to concluding the hand washing process. CDI- Hands were rehashed, education was given and touched areas were sanitized as needed. 0 points. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food Contact with Equipment and Utensils - P
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods in walk in cooler and walk in freezer not covered. Also observed food employee use metal pan that was placed on trash can and transferred same metal pan to prep counter. CDI- foods were covered, prep station was sanitized and metal trays were placed in 3 comp sink for washing. - 3 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw eggs in reach in cold hold unit since last night 43-44F in temp. Observed other freshly prepped food in cold hold unity at >41F(see temp chart). CDI/VR: Raw eggs were placed in walk in cooler where they are to be stored until unit is serviced. Other foods that were cooling in damaged unit were placed in freezer where they reached 41F and below. REPEAT - 1.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
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 tcs foods cooling inside of damaged cold hold unit. CDI- Noodles, steak and chicken were moved to walk in freezer to aggressively cool. -.5 points. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C Observed unwashed produce being placed in container prior to being cleaned. PIC stated that they wash in wok on cook line,. Washing of produce is to be done in a food prep prior to cooking to rid produce of possible dirt or crud. 0 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverage being stored above the sauces used to service foods. Ensure that personal items are stored in areas designated for employees. 0 points. |