|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P: Upon entry observed employee handling cell phone. Employee put down phone and immediately donned gloves without a handwash. CDI- by instruction and employee washed hands before donning gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at wine counter used as dump sink. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some TCS food holding above 41F. Refer to temperature chart. CDI- Foods moved to salad cooler for quick cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Gorbonzo beans dated 7/23. CDI- discarded voluntarily. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found ROP'd watermelon dated 7/27. Facility is not approved for ROP of watermelon. Labeling on watermelon was not consistent with requirements for vaccuum packaged TCS foods. If facility wishes to ROP melon and hold for an extended amount of time it must submit a request to add melon to approved foods for ROP, a flow chart for the melon, and a hazard analysis. |