|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12(C) - C TO avoid recontaminating their hands, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
EHS observed an employee wash hands and turn the water off with clean bare hands. CDI - EHS stopped the employee and explained the correct handwashing procedure with turning off water with a paper towel. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(A) - Pf A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and may not be used for purposes other than handwashing.
EHS observed an employee wash off a container of tomatoes at the handwashing sink. CDI - EHS stopped her and explained that the handwashing sink was only for handwashing.
EHS observed ice dumped in the handwashing sink twice during the inspection. CDI - EHS explained to the PIC that the handwashing sink is only for handwashing. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Pf Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: placing the FOOD in shallow pans, separating the FOOD into smaller or thinner portions, using rapid cooling EQUIPMENT, stirring the FOOD in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient or other effective methods.
EHS observed shoe crab soup cooling on the prep table at 104 F in the center. The soup was placed in the 2 door cooler but after 25 minutes the center was still 104 F. CDI - the soup was placed in a large metal pan to cool down correctly. Recommend metal pans in thin layers, uncovered food and using the reach in freezer to cool foods.
EHS observed cut lettuce (44 F) cooling on the top of the prep cooler with the top of the prep cooler top open. CDI - cut lettuce was moved to the bottom of the prep cooler. The prep cooler is not designed to cut foods. |