|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed an employee drink stored on the prep table above food that were being prep.CDI-Cup removed. |
|
6
|
2
|
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 employee washing his hands and turning off the faucet with his bare hands. CDI-Explain the violation to employee and instructed him on how to properly wash his hands. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer buckets reading 0ppm during inspection. CDI-PIC replaced sanitizer to correct concentrations of 100ppm. |
|
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 cut cabbage, cut collards, and chicken all prepped this morning around 11am, stored in large bins tightly covered. CDI-Explain to PIC proper ways to cool foods an suggested cooling options. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.-Observed chicken thawing in standing water. |