|
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 put on gloves without hand washing. CDI hands washed and gloves donned.
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in 3 comp sink. CDI hands washed in prep sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above boiled eggs and lamb in reach in unit. CDI item relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle raw chicken then go to handle RTE without glove changing. CDI hands washed and gloves changed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with meat grinder, ice machine, plates, and plastic containers soiled with food debris. CDI grinder broken down for cleaning, employee started cleaning machine, and utensils moved to sink for cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed tandoori chicken cooked to 158F. CDI item continue to cook until it reached 189F. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed vegetable fitter and tandoori chicken below 135F. CDI items reheated above 165F. Repeat. |
|
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. Observed vegetable potatoes, green beans and mushroom mix, lamb, and chick peas not dated. CDI items dated. Repeat. |