|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observe employee wash hands and turn faucet off with no barrier. CDI by education to PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observd potato salad in reach in cooler (tightly wrapped) recorded at 60F. Employee stated he had just prepped it. Informed employee of proper cooling parameters. CDI- Product taken to WIC to cool down with cover off product. REPEAT. |