|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Multiple employees observed donning new gloves without washing hands prior. Employees also observed touching their face and masks, soiled dishes, and soiled rags and other activities before attempting to return to food prep. CDI. Employees were educated and washed hands. More training is needed on hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Knife observed in handsink at front of counter. CDI. Knife was removed. |
|
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 Multiple employees observed touching their faces and masks with gloves on before returning to food prep. Employees observed handling soiled rags and personal cell phones with single use gloves on without changing to clean gloves before returning to food prep. CDI. Education provided to all employees and manager. Employees also washed hand. Further training is needed on glove usage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple containers were observed with old food debris inside that were deemed clean. CDI. Dishes rewashed. Repeat violation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot hold and chili observed hot holding below 135F. CDI. Reheated to over 165F. Repeat violation. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ensure to back date all foods moved to the flip top units from the WIC that are held in units for 24 hours or more. CDI. Foods dated. All other date marking in other units was correct. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf A few containers and a spatula observed with broken edges. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee beverage observed on top of sheet pans underneath prep table. |