|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed food employee, with gloves on, touch raw sausage patty's and proceed to change gloves without doing a handwash. CDI- Food employee went to wash hands.
2-301.15 Only wash hands in handwashing sink. -PF
Observed food employee wash hands in prep sink. CDI- Food employee was instructed to stop by PIC and a handwash was done in the handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed food employee, wearing gloves, touch raw sausage patty's to place on grill and proceed to finish cooking bacon, and touch bacon with same gloved hands to place in steam well. CDI- Employee was instructed to stop, wash hands, and change gloves. Bacon was voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
In flip top unit, observed tomatoes and ham holding above 41F. Both items had a date mark of 07/31. Items were voluntarily discarded. |
|
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
Observed lettuce and mac & cheese not date marked. CDI- PIC was unaware when items were prepped, items were voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed bucket of sanitizer holding in-use wiping cloth at 0 ppm quat. |