|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed the dishwasher switch from handling soiled utensils to unloading clean utensils without proper handwashing in between. CDI by education on site, directive to wash hands and removed recently unloaded items to be re-washed. Employee was filling in for regular dishwasher. Observed no other handwashing violations. |
|
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 one container of pasta stored with the lid covered in a deep pan decreasing at a rate of only .125 degrees F per minute, only 5 degrees over one hour. For rapid cooling product should be cooling at roughly 16 degrees F per hour. CDI- cooling method changed to meet 43F within 30 minutes. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with quantity of contents(B)(3). -C Observed packaged product labels in the grab and go cooler missing net weight/quantity. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace gorn gasket on the reach in hot holding unit on the front line. Replace torn gasket on the produce walk in cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace the gouged cutting board on the front line flip top cooler. |