|
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 employee beginning to make hoagies. First she wiped the area with a slightly damp wiping cloth, using her gloved hands, then she spread parchment paper on a cutting board and got some rolls out, touching the rolls with the same gloves. CDI - PIC corrected employee, having her discard gloves and rolls, wash hands, and start over. He plans to individually coach her later as well. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled pan stored as clean and pan with label remaining on it stored as clean. CDI - both returned to be washed, rinsed, sanitized.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed deflector in ice machine with small amount of pink buildup on the bottom ledge in front. Back was clean, but PIC had deflector removed and cleaned in the dish machine. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one slightly damp wiping cloth stored on a prep table where sandwiches were being made. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet nested utensils. |