|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Multiple employee's observed washing hands properly. One employee at washed hands and did not use papertowels one of five times observed to turn off nozzles at sink. One female employee also observed to not use towel when turning faucet off. Bare hands used by both to turn off nozzles. CDI- employee's and PIC were advised to ensure to not possibly re- contaminate hands after washing. Employee's re-washed hands. (0pts) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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. PIC and Chef advised of using day label on one bag in pasta pans at line to indicate day of preparation. Two pans of penne, one pan of spaghetti did not have a day label bag in it and could not be located. Line chef advised that pasta was pulled from sheet pan in the walk in cooler that was labeled. CDI- Label bags were allowed to be placed in pans. Ensure that labeling system and procedures are implemented consistently and maintained. All other food items marked as required. Repeat. |
|
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. Line Chef preparing wraps and sandwiches for catering order that was to be picked up in approximately 30-45 minutes. Chef Tom had advised that caterings would be monitored for time instead of temperature. No time marking observed on the three wraps and four sandwiches. Soups were under temperature control. Meat on sandwiches at 54F-56F. CDI- Time was implemented and Chef Tom and line Chef were advised that all caterings must be under temperature control prior to pick up or delivery or time must be implemented correctly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee moved stored containers of bread crumbs and onions to floor during delivery this morning. CDI- Storage was corrected; employee was advised by PIC of requirement. (0pts) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust build up on ceiling tiles over beverage and preparation areas. Cleaning is needed. |