|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: (P) Observed food employee wash hands then turn off the faucet with bare hands. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI: The EHS provided education on proper handwashing and had the food employee rewash their hands and turn the faucet off with a disposable paper towel. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 - Cooling Methods: Observed pimento cheese and sliced deli meats cooling in a method that did not allow for cold air to flow around the product. 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. The lid of the pimento cheese and the Ziploc bags for the deli meats were vented during inspection. |