|
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
Upon entering facility, observed employee cutting lettuce with bare hands. CDI- Lettuce discarded, employees washed hands and donned gloves. DO NOT TOUCH READY TO EAT FOODS WITH BARE HANDS. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Cart was blocking accces to handsinks. CDI- Cart moved. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Several foods recorded greater than 41F. CDI- Brought to WIC to cool down. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 itemc cooling in flip top overstacked and tightly covered. Tomatos were over stacked in WIC and flip top, gyro meat was in small bags and tightly paclled . CDI- Uncovered, open bags of gyro meat and moved tomatos to shallow pan. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C
No covered waste bin in women's restroom. Provide. |