|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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, then turn faucet off with bare hands. CDI- Employee washed hands again. EHS spoke to PIC about training and going over handwashing procedures. EHS left handwashing signs for facility. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicers soiled with old food and debris. CDI- Slicers taken back to be washed |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale cup and salsa cup in the prep top unit holding above 41F. CDI- Items were within time temp parameters and were placed in the low reach in to cool. |
|
31
|
0
|
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 kale cup and salsa cup over stacked in the prep top unit. CDI- Items removed and placed in the low reach in. Spoke to employee about cooling methods and not over stacking the items in the prep top unit. |