|
6
|
2
|
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
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee rinse hands with pre-rinse nozzle at prep sink and dry them on apron. CDI - PIC corrected handwashing. EHS advised to train staff on proper handwashing. -2- |
|
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 tightly tied full bag of raw beef cooling in walk in cooler at 43F in the center portion. CDI - PIC opened bag and made sure food was 41F in center before leaving commissary. -0- |