|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Food employee observed washing her hands and turning the water off with her bare hand before putting on gloves to resume duties. Hands shall be washed when changing tasks, when beginning work, returning from the restroom, or when other contamination may have occurred. Turn water off using a barrier such as a paper towel to turn the faucet handle. CDI -Educational discussion. Employee re-washed her hands and turned water off using a barrier. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Repeat - Sliced tomatoes prepped earlier this morning were placed directly in the uncovered front prep line. Utilizze the walk in cooler, vent containers, use ice wands, smaller portions or the freezer to help rapidly cool, before being placed out on the line. CDI - Tomatoes had been out less than 2 hours, swapped out for other tomatoes in the walk in that were already at 39F |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wiping cloths observed hanging from screw heads on the front line. Wet or soiled wiping cloths shall be stored submerged in sanitizing solution in between uses. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Repeat Violation - Floors throughout in need of cleaning including hard to reach areas. |