|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed food employee handle soiled towel then proceed to prepare food with same gloved hand. CDI by instruction.
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 food employee not vigorously rub hands for 10 to 15 seconds when washing and 2 employees turn faucet off with their bare hands after hand washing. CDI by instruction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed paint thinner and paint stored over stored items in outdoor storage shed. CDI, operator relocated toxic substances. |
|
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 cut tomatoes cooling in tightly covered container in walk in cooler. Observed recently prepared salads and wraps cooling in prep refrigerator. CDI, covers partially removed from tomatoes to facilitate heat transfer and recently prepared salads and wraps were relocated to walk in cooler to rapidly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed 1 stack of pans being wet stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service cups stored on ground in outdoor storage unit. |