|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee pushing trash can, then put on gloves without washing hands. CDI- Employee washed hands and changed gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed carrots and blueberries stored containers of cooked chicken in walk in cooler. CDI- Food properly arranged, RTE foods stored above un-washed produce. |
|
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 just sliced tomatoes placed in make table to cool, make table is for cold holding, foods should be chilled before placing in make table for cold holdling. Observed a few tight stacked and covered tubs of tomatoes cooling in walk in cooler. CDI- Pans un-stacked and vented maximize cooling. |
|
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 a few cooler units with build up on gaskets, especially raw chicken refrigerators. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide proper lighting in food storage areas. Observed low light in walk in freezer, overhead lighting not working. |