|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Observed employee testing food with plastic spoon, discarding spoon, then continuing to prep food items without first stopping to wash hands. CDI - Hands washed. - 0 - |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed air freshener stored above blast chiller. CDI - Air freshener moved to bottom shelf. - 1 - |
|
33
|
0.50
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chopped eggs cooling in prep top at 76F. Observed burgers cooling wrapped in prep unit at 44F. CDI - Items moved to blast chiller for quick cooling. - 0.5 - |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with wiping cloth. - 0 - |