|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.11 Keep hands and arms clean. -P Observed employee using ungloved hand to touch phone surface resting on food prep surface while in the act of food prep. CDI - Employee washed hands following correct procedures and a discussion was hand with PIC about when to wash. -2 points- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gallon jug of milk in reach in cooler. PIC stated that the jug had been in reach in since yesterday. CDI - PIC labeled the milk with the appropriate date. -0 points- |
|
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 container of hot dogs wrapped with bread dough being held in flip top unit at 50F. PIC stated items were prepared about 1 hour prior to inspection. Observed two tightly sealed containers of crab dip prepared approximately one hour before inspection at 48F. CDI - Bread dough wrapped hotdogs were moved to walk in cooler to quickly cool to 41F or less. Lids of crab dip containers were removed. After 30 minutes the hot dogs had a temperature of 43F and the crab dip had a temp of 43F. -REPEAT- -1 point- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee using phone during the act of food preparation. Observed second employee with cell phone keeping phone in contact with apron. Recommend designating an using an area for storing employee possessions during the act of food preparation. -0.5 points- |