|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed 1 employee put on hair restraint and touch face before handling clean equipment. CDI, employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill container at handwashing sink. CDI, to fill at proper sink. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed salmon cooked to 122 degrees F. CDI, operator put salmon back on grill to continue cooking to 178 degrees F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14 Cooling (P) - Observed chicken, salmon, ground beef cooling from morning after cleaning out 4 door reach in in some metal containers between 48-52 degrees F. CDI, foods transferred to shallow uncovered containers to WIF to rapidly cool before placing back in low reach in refrigerator. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed chicken, salmon, ground beef cooling from morning after cleaning out 4 door reach in in some metal containers between 48-52 degrees F. CDI, foods transferred to shallow uncovered containers to WIF to rapidly cool before placing back in low reach in refrigerator. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and fruit fly in facility. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 quart sanitizer bucket below 200ppm . |