|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick item off of floor, change gloves without washing hands in-between. CDI- Employee was educated and washed hands. REPEAT
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 employees wash hands and cut off the faucet with bare hands (use paper towels). CDI- Employees were educated and rewashed hands. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 containers of sliced chicken with were labeled with the wrong food item and prep date. CDI- Containers were discarded. |
|
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 items cooling inside of prep units. Prep units are made for cold-holding, not cooling. Also, observed items cooling in deep, plastic containers and covered. CDI- Items were placed in shallow, uncovered pans and placed in the walk-in cooler to further chill. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet in drying area. CDI- Containers were seperated and allowed to air-dry. REPEAT |