|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employee observed breading raw chicken breasts then changing to new gloves without washing hands in between. CDI. Employee washed hands and donned new gloves. A couple employees observed washing hands then proceeding to turn off faucet handles without paper towels or proper barrier. CDI. Employees provided with education and rewashed hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cut lettuce and tomatoes prepped over 4 hours before inspection observed cooling above 41F (see chart). CDI. Food items voluntarily discarded by PIC. Handouts also sent to PIC on ambient cooling. |
|
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 A few stacks of prepped Cobb salads observed cold holding above 41F. CDI. Voluntarily discarded by PIC. Other cold holding was sufficient. |
|
31
|
0.50
|
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 Cut lettuce observed prepped and cooling in large, plastic containers with lids on. Tomatoes observed cooling with tight, plastic covering. CDI. Foods discarded voluntarily by PIC and new product uncovered for adequate cooling. Repeat violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer in buckets on the cook lines observed at 50 ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean dishes observed being stacked wet. |