|
8
|
2
|
Hands clean & 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 employee wash hands and then dry with a dry wash cloth that he repeatedly used. CDI-PIC had employee rewash hands and employee used a single use paper towel. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Did not observe paper towels at hand sink near cook station. CDI-PIC provided paper towels at hand sink. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed salads prepped from the previous day without date markings. EHS encouraged PIC to store prepared salads on a tray and date mark the tray. -CDI discussed placing salads on the tray and date marking tray.
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 RTE chopped chicken for soup and grilled chicken in the walk in cooler dated past 7 days. CDI-PIC discarded chopped salad and grilled chicken from walk in cooler. |
|
33
|
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 chopped lettuce in tightly covered container temped at 55F in walk in cooler. CDI-PIC removed lid from Lettuce container. Lettuce cooled to 45F within forty minutes during inspection. -REPEAT- |