|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 Employees observed washing hands then turning off faucet handles without barrier. CDI. Education provided and employees rewashed hands.
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 Employees observed donning gloves without washing hands prior, leaving kitchen and returning to prepping food. CDI. Education provided and employees rewashed hands. Repeat violation. |
|
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 Sliced turkey observed cooling in tightly covered plastic at 57F. CDI. Vented. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Two knifes used for salads earlier that morning observed on prep counter with food debris. Utensil was changed out. |