|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee rinsing dirty utensils at the dishwasher and then proceeded to handle clean equipment and utensils without washing hands. CDI EHS discussed proper handwashing with the employee and employee washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the mechanical dishwasher with a final rinse temperature less than 180F after five cycles. Plate thermometer was at 151-156F. PIC stated that unit will be serviced and will use the 3 comp sink until repaired. Verification required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic containers with food debris stored as clean. Ensure to increase cleaning frequency. CDI PIC removed items with debris and placed at the 3 comp sink to be properly cleaned. |
|
31
|
0.50
|
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 shredded lettuce cooling in the reach in unit tightly wrapped. Cooling method would not have been effective to reach proper cooling rate. CDI PIC removed shredded lettuce and placed into the walk in cooler to rapid cool. Repeat violation. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed hood light not functioning. Ensure to repair or replace to provide sufficient lighting while prepping food. |