|
6
|
0
|
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 When to Wash - P Observed employee wash hands and turn the faucets off with bare hands. CDI- Employee washed hands, then turned faucets off with paper towel. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food dumped in front washing sink. CDI- Food removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, cheese paneer, corn, and veggie cakes in prep top 2 holding above 41F. Observed chicken and wings holding above 41F in low RI 2. Observed cabbage in PT 1 holding above 41F. Observed curry and chicken holding above 41F. Observed shrimp, tofu and veggie cakes in walk in cooler holding above 41F. Air was cut off in the facility for a while. Facility become busy and kitchen became really hot. PIC turned on the air in the facility. walk in cooler quickly cooled foods back down after air was cut on. Items in the prep top unit were placed in the walk in freezer to rapidly cool. Items in the prep top were covered with ice. All foods out of temperature were quickly cooled to 41F. Walk in cooler ambient air temp was 37F. |
|
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 food over stacked in prep top #2. CDI- Items portioned below fill line |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top units, exterior of microwave in need of cleaning |