|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw hamburger to put on grill. Employee then went to handling cooked salmon with same pair of gloves and without washing hands. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw hamburger with gloves on hands. Employee then went to handling cooked salmon with same pair of gloves. Discard gloves when switching from handling raw animal foods to ready-to-eat foods. CDI - Employee discarded gloves and washed hands. 0 pts. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Raw fish and raw shrimp in breading cooler top measured 46-47F. TCS foods in cold holding shall measure 41F or less. CDI - Shrimp and fish moved to walk-in cooler to cool. 0 pts. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing a bracelet was preparing food. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door. 0 pts. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup present in dish machine. Clean and de-lime dish machine more frequently. REPEAT |