|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee move garbage can but proceed to handling food without removing their gloves and washing their hands. CDI by instruction. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cut cabbage not date marked in walk in cooler. CDI, cabbage voluntarily discarded by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed disinfectant wipes stored over food equipment on rack. CDI, wipes relocated for proper storage. |
|
31
|
0.50
|
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 broth at 69 degrees F at 1:51 and at 66 at cooling temperature 2 at 2:20 and cooling in deep covered container in walk in cooler. CDI, PIC transferred broth to shallow uncovered pans in walk in cooler to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Oberved fish thawing at prep sink behind front counter. Proper thawing methods discussed with PIC. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for rice stored in water below 135 degrees F. |