|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handling ready to eat chicken with bare hands. CDI-The chicken was discarded and the employee washed hands and donned gloves. All other employees were wearing gloves when observing employees while entering facility. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the onion slicer and multiple pieces of equipment still containing food residue. CDI-All items were brought back to the dishwasher to be rewashed. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Jed 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on the counters. CDI-The cloths were moved to the sanitizer buckets. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment stacked wet on the shelf. REPEAT. |