|
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 employees using bare hands to turn off faucet at handsink. CDI: Instruction and re-washing.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at prep line changing gloves without a handwash between gloves. CDI: Instruction and re-washing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken holding between 89F and 112F on hot line. Employee at grill stated that chicken temped over 165F when removed from grill. CDI: Product had been on the line for roughly 20 minutes and was reheated to 178F on grill top. REPEAT. |
|
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 several pans of lettuce cooling in walk in unit in tightly covered containers. CDI: Product vented to facilitate air flow and rapid cooling. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 unlabelled citrus juice, water and spice shakers on prep tables. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed lettuce spinner with broken lid and inoperable. Work order had been placed for parts. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf over prep area for vegetable washing soiled with food debris. |