|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee go to entrance door with gloved hands and then proceeded to continue food prep with those same gloved hands. CDI- Education was given, gloves were changed and hands were washed. -1.5 points. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 pepperoni and cheese cooling in reach in 1 door unit that is mainly used for prep. Observed chicken salad cooling while fully wrapped in walk in cooler. CDI- cooling adjustments were made and items were ventilated and cooled in the walk in cooler. -.5 points. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair cracked floor tiles near fryer station. 0 points. |