|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -PObserved PIC handle money/cards at the register and then use hand sanitizer and immediately don gloves and prepare food. Hands were not washed prior to applying the hand sanitizer. CDI: EHS and PIC discussed that hands must be washed between handling money and working with food and before donning gloves. Another person arrived and was able to run the register while the PIC prepared the food.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee don hairnet, then immediately don gloves and prepare food. CDI: Employee directed to wash hands and change gloves. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed ham cooling in reach in cooler at a rate of 0F/min. CDI: Ham was vented and relocated to the reach in freezer and rapidly cooled. |
|
31
|
0
|
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 ham cooling in a tightly covered container in the bottom of the reach in unit. CDI: Ham was vented and placed near the fan to properly cool. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cork board next to the bun steamer and where food is stored on a cart between heating. Replace cork with something smooth and easily cleanable. |