|
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 food employee washing hands and not turning faucet off with a barrier like a paper towel. CDI- food employee re washed hands. |
|
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 trays of sliced chicken in the bottom reach in tightly wrapped and then wrapped again on a bigger tray. Suggest letting chicken cool in WIC and then use it for the soup. CDI- PIC relocated sliced chicken. REPEAT. |