|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee finish sweeping floor , returned broom and dust pan to can wash area and returned to work without washing his hands. CDI (corrected during inspection) Employee was instructed to remove his gloves, wash his hands and put on clean gloves. |
|
21
|
0
|
Proper date marking and 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 quinoa and cooked, portioned salmon not dated. CDI by dating. Packaged meals are prepared over the weekend and put in the walk-in cooler and the 2 door refrigerator behind the counter for pick up that week. These items are not dated, but the ordering page on the website says eat or freeze by that Friday. Frozen meals in the grab and go freezer have an expiration date. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 covered, shallow layer of pasta in a covered bus tub. CDI by uncovered to ensure proper cooling. Pasta cooled from 52 to 47 degrees in 30 minutes. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed most employees without hair restraints in the kitchen. |