|
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 handle raw burger and continue making sandwich without handwashing. CDI handswashed.
2-301.14 Wash hands after activities that contaminate them.-P
Observed employee wash hands and not use a barrier to turn off faucet. CDI hands washed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed first batch of fries not labeled nor the timer started. CDI batch labeled with time. Facility must read over procedures and follow what was approved by state. |
|
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 tomatoes that were covered and stacked and lettuce wraps covered and stacked inside reach in unit cooling. SLow temperature drop. CDI items uncovered and unstacked and placed in reach in. |