|
3
|
1.50
|
Proper use of reporting, restriction and exclusion |
Yes |
No
|
No |
2-201.12 Exclusions and Restrictions - P - Observed an employee cutting raw chicken. Employee had a cut on his hand that was just covered with a small band aid and glove. Blood was leaking out into the glove. CDI - stopped employee immediately. Explained to employee and PIC that the cut needs to be cleaned, covered in a bigger band aid, and always covered with a glove. Explained to PIC that the employee is to not engage in food prep or work with utensils, equipment, single service items, etc... Employee is restricted to cleaning (not washing utensils or equipment).
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P - PIC needs to monitor the employee and be aware of situations such as this. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee touch cooked chicken, cabbage and green onion with bare hands. CDI - stopped employee and explained. |
|
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 an employee touch raw chicken with gloves, go to the hand washing sink and wash hands with gloves on, turn off the faucet with raw chicken gloves and then get a paper towel and dry them off and return to work. CDI - stopped employee and explained that after touching raw meat gloves need to be discarded. Reinforced proper hand washing procedure. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed facility using time and marking it correctly but PIC did not have the procedure sheet filled out. CDI - PIC printed TPHC sheet and started filling them out. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 - Observed cut cabbage and noodles cooling while covered in saran wrap. CDI - items were uncovered. Observed shrimp cooling in the prep top on the cook line. CDI - PIC placed the shrimp in the walk in cooler to cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed a sanitizer bucket at 0 ppm. CDI - PIC remade bleach sanitizer at 100 ppm. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. |