|
6
|
2
|
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
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.15 Only wash hands in handwashing sink. -PF
Observed employee wash their hands at the 3 compartment sink with gloves on. Stop employee and explained the violation. Employee took off gloves and rewashed hands. CDI |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-Observed raw marinated chicken stored next to cut cabbage in the tall reach in unit.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Obsevered raw beef, chicken, cut cabbage, and soups all in the tall reach in unit unprotected. CDI-PIC covered items and removed the cut cabbage from raw chicken. |
|
31
|
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 cut cabbage and lettuce cooling in the flip top unit after being prep. Observed rice cooked this morning at 9, per PIC, cooling tightly covered in the bottom reach in unit of flip top. CDI-PIC moved items from flip top and moved them to tall reach in freezer to cool rapidly. Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed cups being used to scoop rice and flour. |