|
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 wash hands and turn off faucet with bare hands. CDI - PIC corrected and hands were re-washed.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at cashier station help customers with payments and don gloves for picking up pastries without hand wash. CDI - EHS educated PIC and employees. Corrections were made. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill bucket at handsink. CDI - EHS corrected staff. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat items in 2 reach in coolers. CDI - Items reorganized. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 baked tomatoes cooling on speed rack in prep area upon arriving, PIC moved onto speed racks inside RIC - Tomatoes not reaching cooling parameters (see temp chart). CDI - Tomatoes placed in freezer to cool quickly. |
|
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 Observed tomatoes cooling at room temperature at start of process, and moved to cool in reach in cooler. Items cooling in with thick, plastic covering over chart in reach in cooler. CDI - Tomatoes placed in freezer to cool rapidly. REPEAT. |
|
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 bottle of oil without identifying label. |