|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee putting on gloves without washing hands prior. CDI- PIC instructed employee to wash hands. |
|
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 employee handling raw vegetables for a salad plate without gloves. CDI- PIC voluntarily discarded all cut vegetables at station. |
|
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: When freezing prepared TCS foods, date marking must indicate date of prep, date frozen (if different), and date pulled from freezer. Observed frozen foods in prep units and coolers date marked but incompletely date marked. CDI by instruction to PIC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting utensils said to be clean stored in crevice between knife holder and wall. CDI- utensils moved to cleaning process. |