|
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 - Observed 2 food employees use bare hands to turn faucet off when washing their hands. CDI by instruction. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 TPHC procedures not being followed or start time sticker per written procedures for several foods held using time control. Shrimp voluntarily discarded by PIC. Repeat. Written procedures prepared for cut lettuce while on-site. Repeat. |
|
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 deep container of fried rice cooling in bus tub at 108 degrees F at 2:20pm and only dropped to 107 degrees F approximately 30 min later. Observed deep covered container of prepared crab at 47 degrees F. CDI, PIC transferred foods to shallow uncovered containers. Proper cooling methods reviewed with PIC. Handout provided to PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed same utensils used for raw chicken used to prepare cooked RTE food and vegetables and same utenisls for raw shrimp for preparation of cooked vegetables. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer bucket below required concentration in kitchen. Repeat. |