|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep unit cutting board during first half of inspection. CDI removed drink and stored properly. Repeat |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 recontaminate hands by turning faucets off with clean hands . CDI instructed employee to use paper towel to turn faucets off. Employee rewashed hands properly.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw bacon and then go back to ready to eat foods without handwash between glove change. Instructed PIC on proper hand washing and hands were rewashed. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish in walk in that was cooled under running water in excess of 70 degrees at 67 degrees . CDI moved to walk in freezer to facilitate cooling. -0 points- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep unit cutting boards and no sanitizer bucket for storing towels had been made for use. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lid damaged. -0 points- |