|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed several employees preparing food don gloves without washing their hands. CDI- PIC instructed employees to wash hands before food preparation occurred. After instruction EHS observed proper hand washing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cut greens stored in the flip top contacting a paper towel. CDI- PIC voluntarily discarded the item. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed potato slicer stored clean with major food debris left on it. CDI- PIC had an employee clean equipment during the inspection. |
|
31
|
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- Observed cooked vegetable and sliced tomatoes placed into service at 51F. Also observed blanched fries (50F) in the walk in, in dense container and tightly covered. EHS moved all items to the walk and uncovered to quickly cool. After 30 mins EHS observed these items at 45F. |
|
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.- Observed in use utensils stored on the oven handle. These items may come in contact with a persons cloths or the floor. |