|
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 one employee cut off faucet with bare hands after washing. CDI- Training was performed with employee by inspector. Employee rewashed hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed items such as shrimp tempera, cooked shrimp, shredded lettuce, sliced tomatoes, philly steak meat, cream cheese, crab meat, and sliced ham that were stored above 41 F. Items were placed in prep coolers an hour ago according to management. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a chub of mozzarella cheese that was dated for 30 days. Mozz. cheese is not on the exempt list. Cheese will only have seven days as marked. Cheese was opened on 7/5/2019. CDI- chub of cheese was discarded. REPEAT |