|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P observed food employee preparing raw salmon to be cooked, change gloves then take mac and cheese out of the oven and sprinkle parsley on top. CDI-EHS intervened and PIC voluntarily discarded mac and cheese due to contamination. EHS explained they needed a handwash after touching anything raw. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados over RTE cucumbers in the WIC. REPEAT. CDI-PIC moved cucumbers to the top shelf. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 all items in the grab and go case, made form this morning between 44-47F. This includes: ham, turkey, cheese, chicken wings, chicken salad. CDI-Food was made within time allotment for cooling, food was moved to the WIC to cool. |