|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF
Employee washed hands in prep sink. CDI- Stopped, advised to wash sink in handsink only. Re washed hands in handsink. |
|
7
|
1.50
|
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
One employee cutting broccoli with bare hands and another cutting carrots with bare hands. CDI- Stopped, product discarded, employees washed hands and donned gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front handsinks. CDI- Provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed one unit with products recorded above 41F (see chart). Noticed unit internal temp. adjuster was in between setting of 2 and 2. Turned nob to 7. Returned later and found temps. dropped. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Some products not dated. CDI- Dated. |
|
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
RTE cut cabbage cooling with wrap on. CDI- Unwrapped to allow proper cooling. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
One employee not wearing a hair restraint. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Scoop for rice stored in rice with handle touching product.
Observed knives stored in crevice of two cold holding units.
NO SIGNITURE DUE TO COVID 19 |