|
6
|
0
|
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 Observed employee wash hands with re-contamination. CDI - EHS corrected employee.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to don gloves without hand wash. CDI - EHS corrected employee. Employee washed hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee bare handing raw onions while slicing. CDI - Onions will be cooked in fryer; EHS recommended limiting bare hand exposure due to delay in cooking time. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above pickles in walk in cooler.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored above ready to eat produce on walk in cooler shelf. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed large containers and portioned of coleslaw cooling with no change in temperature in over 30 min - see temp chart. CDI - All uncovered and unstacked in walk in to cool more efficiently.
Observed sliced tomatoes not meeting cooling parameters in flip top cooler. CDI - Tomatoes uncovered and placed in walk in cooler to cool.
REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 coleslaw cooling in densely packed containers in walk in cooler and stacked on shelf. Observed coleslaw and tomatoes cooling in top portion of flip top cooler not manufactured for cooling. CDI - Coleslaw unstacked and uncovered to accelerate cooling. Coleslaw and tomatoes relocated to walk in cooler to cool more efficiently. REPEAT. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two male employees prepping meat without hair restraints. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Split gasket in need of repair; noted last inspection. REPEAT. *Zero points taken today, PIC states it is on back order due to COVID. Points will escalated next inspection* |